Happy Spring friends! I shared this recipe in my March newsletter and am excited to get it onto the blog for you all. This recipe was inspired by my friend Katie (yes, the same Katie of Kate’s Chicken Noodle Soup!) who brought us the most delicious orzo after we had Alberta. What I remember is that it tasted super fresh, I ate the leftovers for days, and it was unlike any other meal we had been given.

WHAT TO PAIR WITH IT:

It already has some many wonderful veggies in it! I would pair with a super simple green salad if you wanted more veggies, or a simple fruit salad. If they have kids, this could be hard for a picky eater. In that case I would pack dinner rolls, cheese sticks if I had them, and a side of fruit for sure.

YOU WILL NEED:

• 16 oz. orzo pasta
• 14.5 oz can diced tomatoes
• 8 oz bag of fresh spinach, chopped
• 8 oz feta cheese, crumbled
• 1/4 cup olive oil
• 1 TB chopped fresh oregano leaves (or 2 tsp dried)
• 1 1/2 cup chicken or veggie broth
• 1 lb. chicken breast cooked and shredded
• 3 teaspoon Greek seasoning
• 1/4 cup sliced green onion (white and green parts)
• 1/3 cup capers drained
• 2 or more teaspoons lemon zest
• 1/4 cup lemon juice
• 1 tsp salt (add more to taste)
• 1 tsp pepper (add more to taste)

TO MAKE:

1. Preheat oven to 375 degrees
2. Cook and drain pasta as directed on package. Once drained, set aside in a bowl and pour olive oil on top and mix to prevent clumping
3. In a large bowl mix tomatoes, spinach, 1/2 of the crumbled feta cheese, oregano, lemon zest and juice, capers, Greek seasoning, chicken, green onion, salt and pepper, and broth
4. Stir in the pasta and season with more salt and pepper if needed
5. Pour mixture into your casserole dish and top with remaining feta cheese
6. Bake covered in foil for 30 minutes and uncovered 15 minutes