Description
A comforting one-pot meal featuring tender chicken, orzo pasta, and a medley of colorful vegetables, celebrating the vibrant flavors of the Mediterranean.
Ingredients
Scale
- 4 chicken thighs
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken thighs with salt, pepper, and oregano, then cook until browned on both sides, about 8-10 minutes. Remove from skillet and set aside.
- Add minced garlic, chopped bell peppers, zucchini, and cherry tomatoes to the same skillet. Sauté until soft, about 5 minutes.
- Stir in orzo and chicken broth, bringing the mixture to a boil.
- Reduce heat and simmer until orzo is cooked, about 10 minutes, stirring occasionally.
- Add lemon juice and fresh spinach, mixing until spinach wilts.
- Slice cooked chicken and place on top of the orzo mixture. Serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg