Description
A hearty high-protein chicken orzo dish featuring tender chicken, nutty orzo pasta, and colorful veggies, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 cups chicken broth or low-sodium vegetable broth
- 1 cup fresh spinach or kale, chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley or basil, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once hot, add in the finely chopped onion, and stir it until it’s soft and translucent, about 3 to 4 minutes.
- Toss in the minced garlic and diced bell pepper, cooking for another couple of minutes until fragrant.
- Season the chicken with salt, pepper, paprika, and oregano. Add the chicken pieces to the skillet and brown them on both sides, which should take around 5-7 minutes.
- Pour in the chicken broth, bring to a gentle boil, then stir in the orzo. Reduce heat to low, cover, and let simmer for about 10-12 minutes until cooked.
- Fold in the chopped spinach or kale, and cook for an additional 2-3 minutes until wilted.
- Remove from heat, garnish with fresh parsley or basil, and serve with a lemon wedge.
Notes
Substitute chicken with chickpeas for a vegetarian version, or use whole wheat or gluten-free orzo for healthier options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg