Description
Quick and flavorful, this One-Pot Chicken Orzo is a delightful blend of tender chicken, fresh vegetables, and perfectly cooked orzo—ideal for busy weeknight dinners!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
- 1 cup bell peppers, chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent, about 3-5 minutes.
- 2. Season the chicken thighs with salt and pepper, add them to the pot, and cook until browned on both sides (about 5 minutes each side). Remove the chicken from the pot.
- 3. Stir in the chopped bell peppers and dried oregano; cook for another 3-4 minutes until softened.
- 4. Pour in orzo pasta and chicken broth. Bring to a boil, then reduce heat to low. Return the chicken to the pot, cover tightly, and simmer for about 10 minutes.
- 5. Once orzo is al dente and liquid is absorbed, stir in fresh spinach until wilted (about 1-2 minutes).
- 6. Remove from heat and squeeze lemon juice over the top before serving.
Notes
- Feel free to swap vegetables based on what’s available; zucchini or peas work well too.
- For added flavor, consider incorporating spices like smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg