Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- ½ cup cherry tomatoes, halved
- ½ cup spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Fresh basil, for garnish (optional)
Instructions
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper and cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
Toast the Orzo:
- In the same skillet, add orzo and toast for 1-2 minutes, stirring occasionally.
Simmer the Orzo:
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 8-10 minutes, until orzo is tender and most of the liquid is absorbed.
Combine Everything:
- Add cooked chicken, cherry tomatoes, spinach, garlic powder, oregano, and red pepper flakes (if using).
- Stir and cook for 2-3 more minutes until the spinach wilts.
Serve:
- Taste and adjust seasoning. Garnish with fresh basil and serve warm.
Notes
- For a creamy version, stir in ½ cup of grated Parmesan cheese.
- For a citrusy twist, add lemon zest and juice.
- For a vegetarian option, replace chicken with chickpeas or white beans.
- For extra veggies, add bell peppers, zucchini, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: One-Pan, Stovetop
- Cuisine: Mediterranean, American
