Greek Rooster Orzo

Prep Time: 10 minutes Marinate Time: 20 minutes Cook dinner Time: 20 minutes Whole Time: half-hour Servings: 4

A flavour packed orzo (rice formed pasta) with rooster, olives, roasted purple peppers and feta!

1 pound boneless and skinless rooster breasts or thighs, minimize into small items
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced/grated
1 teaspoon oregano (or Greek seasoning (hyperlink))
1/2 teaspoon smoked paprika (non-compulsory)
1/4 teaspoon salt
1/4 teaspoon pepper
1 small onion, diced
2 cloves garlic, chopped
1 cup orzo (or different small pasta) (gluten-free for gluten-free)
2 1/2 cups rooster broth (hyperlink)
1 teaspoon oregano (or Greek seasoning (hyperlink))
1/3 cup kalamata olives, sliced
1/3 cup roasted purple peppers (hyperlink), sliced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon dill, chopped (non-compulsory)
1 tablespoon mint, chopped (non-compulsory)
1 tablespoon parsley, chopped (non-compulsory)
1/4 cup feta, crumbled
1 cup tomato, diced (non-compulsory)
1 cup cucumber, diced (non-compulsory)

Marinate the rooster within the combination of the olive oil, lemon juice, lemon zest, oregano,paprika,salt and pepper for 20 minutes to in a single day.
Cook dinner the rooster and onion in a big pan over medium warmth. (There must be sufficient oil within the marinade on the rooster to prepare dinner.)
Add the garlic and prepare dinner till aromatic, a couple of minute.
Add the orzo, broth, oregano, kalamata olives, and roasted purple peppers, deliver to a boil, cut back the warmth and simmer till the orzo is cooked, mixing often.
Add the lemon juice and zest, dill, mint, parsley, and fets and serve, optionally topped with the tomatoes and cucumbers!