High Protein Chicken Orzo
This High Protein Chicken Orzo dish is a hearty, nutritious meal packed with lean protein from chicken and the wholesome goodness of orzo pasta, making it perfect for lunch or dinner. With a blend of vegetables and seasonings, it’s both flavorful and satisfying.
Equipment
- 1 Large pot
- 1 Medium skillet
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced any color
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- 2 cups chicken broth
- ½ cup feta cheese, crumbled optional
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- In a medium skillet over medium heat, add olive oil. Once hot, add the diced chicken breast. Season with salt and pepper and cook for 5-7 minutes or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for 3-4 minutes until soft. Add the minced garlic and diced bell pepper, stirring for another 2-3 minutes.
- Stir in the cherry tomatoes, spinach, oregano, and basil. Cook for 2-3 minutes, until the spinach wilts and the tomatoes start to soften.
- Pour in the chicken broth and bring to a simmer. Add the cooked chicken and orzo pasta to the skillet, mixing everything well. Cook for an additional 2-3 minutes until heated through.
- Taste and adjust seasoning with salt and pepper if needed. If using, sprinkle feta cheese on top before serving.
Notes
For an extra protein boost, consider adding chickpeas or white beans to the dish. Feel free to substitute vegetables based on what you have on hand, such as zucchini or kale. This dish can be stored in an airtight container in the refrigerator for up to 3 days.