Description
A comforting one-pan meal combining tender chicken, orzo, and fresh vegetables, perfect for busy weeknights and meal prep.
Ingredients
- 1 cup orzo pasta
- 1 pound boneless, skinless chicken breast, cubed
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
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Instructions
- 1. Season the cubed chicken with salt, pepper, oregano, and basil.
- 2. Heat olive oil in a skillet over medium-high heat; cook chicken until golden, about 5–6 minutes.
- 3. Remove chicken and set aside. In the same skillet, sauté onion and garlic until soft, about 3–5 minutes.
- 4. Add chicken broth and orzo; bring to a gentle boil, then simmer for 8–10 minutes until orzo absorbs most broth.
- 5. Stir in spinach and cherry tomatoes, returning chicken to skillet; cook for an additional 2–3 minutes until spinach wilts.
- 6. Adjust seasoning; serve hot with grated Parmesan if desired.