Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup kalamata olives, pitted and halved
- Fresh parsley and lemon juice for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add cubed chicken and season with salt, pepper, oregano, and paprika. Cook until browned and cooked through (about 6-8 minutes). Remove chicken from skillet.
- In the same skillet, sauté the diced onion until translucent (around 3 minutes). Add minced garlic and cook for another minute.
- Toast the orzo in the skillet for about 2 minutes while stirring frequently.
- Pour in the chicken broth and bring to a simmer. Cover and cook for approximately 10 minutes or until orzo is tender.
- Stir in cherry tomatoes, spinach leaves, olives, and the cooked chicken. Cook until spinach wilts (2-3 minutes).
- Remove from heat; stir in lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg