Description
A delicious and satisfying dish packed with tender chicken, protein-rich orzo, and vibrant vegetables. Perfect for meal prep or a comforting dinner, this one-pot recipe is simple, flavorful, and nutritious!
Ingredients
Units
Scale
- 1 lb (450g) chicken breast, diced
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- 1/2 cup Parmesan cheese, grated (optional)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the diced chicken with paprika, salt, and pepper, then add to the skillet. Cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the onion until translucent, about 2–3 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the orzo and cook for 1–2 minutes to lightly toast it.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Return the cooked chicken to the skillet, along with the cherry tomatoes and spinach. Stir until the spinach is wilted and everything is heated through.
- Stir in the Parmesan cheese, if using, and adjust seasonings to taste.
- Garnish with fresh parsley or basil before serving.
Notes
- Swap spinach for arugula or kale for a different twist.
- For an extra boost of protein, add a can of rinsed and drained chickpeas.
- This dish pairs wonderfully with a side salad or crusty bread.
Nutrition
- Serving Size: ~1¼ cups
- Calories: ~400
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg