Oregano Chicken & Spring Pea Orzo with Feta & Olives
Chef Favorites

Oregano Chicken & Spring Pea 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.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
  • Calories
    640 Cals (est.)
Oregano Chicken & Spring Pea Orzo with Feta & Olives
  • 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 tsp Whole Dried Oregano
  • 1 Tbsp Red Wine Vinegar

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 or the small side of a box grater, finely grate into a paste. 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 a drizzle 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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 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 a drizzle 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