Description
A vibrant and easy one-pan Mediterranean dish featuring browned chicken sausage, tender zucchini, and creamy lemon-dill orzo, all cooked together in savory chicken broth and topped with crumbled feta. Perfect for a wholesome and flavorful weeknight meal in just 35 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 12 ounces fully cooked chicken sausage, sliced into coins
- 2 medium zucchini, sliced into half-moons
- 4 cloves garlic, minced
- 8 ounces uncooked orzo
- 3 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- ¼ cup chopped fresh dill (plus extra for topping)
- 2 cups roughly-chopped fresh baby spinach
- ½ cup crumbled feta cheese (for topping)
Instructions
- Brown the sausage: Heat the olive oil in a large sauté pan over medium-high heat. Add the sliced chicken sausage and cook for 6 to 8 minutes, stirring and flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
- Cook the zucchini: In the same pan, add the zucchini slices and cook for 4 to 5 minutes, stirring occasionally, until they become lightly golden and tender.
- Add the garlic and orzo: Stir in the minced garlic and cook for about 30 seconds to release its aroma. Then add the uncooked orzo and cook for another minute while stirring frequently to lightly toast the grains.
- Simmer the orzo: Pour in the chicken broth, then add the dried oregano and freshly ground black pepper. Stir to combine everything well. Bring to a gentle simmer, then reduce the heat to medium-low to maintain a low simmer. Cook, stirring often, for 9 to 11 minutes until the orzo is al dente and most of the broth has been absorbed.
- Finish with fresh ingredients and sausage: Stir in the lemon zest, lemon juice, chopped fresh dill, and baby spinach. Cook for 1 more minute until the mixture is creamy and the spinach is just wilted. Return the browned sausage to the pan and gently stir to combine all the flavors.
- Serve: Taste the dish and adjust seasoning with additional salt, pepper, or lemon juice as desired. If the orzo seems dry, add a splash more chicken broth. Serve topped with crumbled feta cheese, extra fresh dill, and a twist of black pepper for a bright finish.
Notes
- You can substitute chicken sausage with turkey or plant-based sausage for a different protein option.
- For a gluten-free version, use gluten-free orzo or substitute with quinoa or rice.
- Make sure not to overcook the orzo; it should be tender but still slightly firm (al dente).
- Leftovers store well and can be reheated gently on the stovetop or in the microwave with a splash of broth to loosen the dish.
- Fresh dill adds a distinctive Mediterranean flavor, but parsley can be used as an alternative if unavailable.