Description
This Mediterranean chicken orzo combines juicy chicken, tender orzo pasta, spinach, sun-dried tomatoes, and lemon for a healthy, colorful, and satisfying dinner ready in about 35 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1½ cups orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups fresh baby spinach
- ½ cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 3 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat chicken dry and season with salt, pepper, and oregano
- Heat olive oil in a skillet and sear chicken until golden and cooked through, then remove and rest
- Add remaining oil and sauté garlic briefly
- Toast orzo, then add chicken broth and simmer until tender
- Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice
- Slice chicken, return to pan, toss well, garnish, and serve warm
Notes
- Use fresh lemon juice for best flavor
- Do not overcook the orzo to avoid mushy texture
- Rest chicken before slicing to keep it juicy
- Add extra broth if the orzo needs more liquid
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 110 mg