Oregano Chicken & Orzo with Feta & Olives

Oregano Chicken & Orzo

with Feta & Olives

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Extra Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Chicken Breasts

    From the Test Kitchen

    A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of dried oregano. It’s perfect for serving atop a bed of tender orzo (a rice-shaped pasta) mixed with tangy feta and crisp snap peas.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Oregano Chicken & Orzo with Feta & Olives
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 4 oz Orzo Pasta
    • 1 clove Garlic
    • 4 oz Sugar Snap Peas
    • 2 Tbsps Crème Fraîche
    • 1½ oz Feta Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Red Wine Vinegar
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    Prepare the ingredients & make the tapenade:
    1 Prepare the ingredients & make the tapenade:

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Cook the chicken:
    2 Cook the chicken:

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the pasta:
    3 Cook the pasta:

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    Cook the peas:
    4 Cook the peas:

    In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat. 

    Finish the pasta & serve your dish:
    5 Finish the pasta & serve your dish:

    To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and tapenade. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the tapenade:
    1 Prepare the ingredients & make the tapenade:

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    2 Cook the chicken:

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the chicken:
    Cook the pasta:
    3 Cook the pasta:

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    4 Cook the peas:

    In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat. 

    Cook the peas:
    Finish the pasta & serve your dish:
    5 Finish the pasta & serve your dish:

    To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and tapenade. Enjoy! 

    Browse Steps
    1 of 5