Watch the Full Step-by-Step
Servings: 4
- Large pot
- Colander
- Large skillet
INGREDIENTS
Chicken:
- 10.5 ounces/300 grams chicken breast, cubed
- 10.5 ounces/300 grams cherry tomatoes
- 7 ounces/200 grams pitted olives
- 4 garlic cloves, finely sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon date syrup
Orzo:
- 1 cup dry orzo
- 5 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
INSTRUCTIONS
- Bring a large pot of generously salted water to a boil. Add the orzo and cook for 4 minutes, until just beginning to soften. Drain well and toss with a drizzle of olive oil to prevent sticking.
- Meanwhile, heat a large skillet over medium-high. Add a drizzle of olive oil, then the chicken. Cook, turning occasionally, until browned on all sides, 5 to 6 minutes.
- Add the garlic, tomatoes, and olives. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, 3 to 4 minutes.
- Stir in the paprika, salt, pepper, oregano, and date syrup until the chicken is evenly coated.
- Add the cooked orzo, olive oil, sweet paprika, salt, pepper, and oregano. Toss until the orzo is evenly coated and cook, stirring frequently, until everything is hot and well combined, about 3 minutes.
- Remove from the heat, fold in the parsley, and serve immediately.