Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Main Dish, Salads John Morgan Main Dish, Salads John Morgan

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

It’s a Greek Salad, but warm and filling!

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Ingredients

Ingredient Checklist

  • 1 cup orzo pasta

  • 1 ½ tablespoons olive oil

  • 2 skinless, boneless chicken breast halves, cubed

  • 4 cloves garlic, crushed

  • 1 tablespoon Greek seasoning, or to taste

  • 2 cups fresh spinach

  • 1 cucumber, cubed

  • 1 tomato, cubed

  • 1 (15 ounce) can large black olives, drained

  • 2 tablespoons sun-dried tomato vinaigrette

  • ¼ cup crumbled feta cheese

Directions

  1. Bring a large pot of lightly salted water to a boil.

  2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

  3. Drain and keep warm.

  4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

  5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

  6. Serve over orzo; top with feta cheese.

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