Souvlaki Chicken With Orzo

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 1 lb. boneless, skinless chicken breast halves, thinly sliced into cutlets or pounded 1/2-inch-thick
  • 6 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread
  • 1 clove garlic
  • 1 medium plum tomato, chopped
  • 1 bag (10 oz.) baby spinach leaves
  • 1/2 cup dry white wine or chicken broth
  • 2 Tbsp. lemon juice
  • 1 cup diced feta cheese (about 4 oz.)
  • 1/2 tsp. dried oregano leaves, crushed
  • 8 ounces orzo pasta, cooked and drained


  1. Season chicken, if desired, with salt and ground black pepper. Melt 2 tablespoons I Can't Believe It's Not Butter!® made with Olive Oil Spread in large nonstick skillet over medium-high heat and brown chicken. Remove and set aside.
  2. Melt 2 tablespoons Mediterranean Blend in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add tomato and spinach. Cook, stirring frequently, 2 minutes. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return chicken to skillet and stir in lemon juice, cheese and oregano. Simmer 2 minutes or until chicken is thoroughly cooked.
  3. Turn into deep platter to serve and garnish, if desired, with chopped pitted kalamata olives. Toss hot orzo with remaining 2 tablespoons Mediterranean Blend and serve with chicken.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g