One-Pan Chicken Orzo
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Prep Time: 15 mins | Cook Time: 35 mins | Serves: 4
Ingredients
4 boneless-skinless chicken thighs
1 c orzo pasta
2 c baby spinach
1/4 c grated Parmesan cheese
1/2 c sun-dried tomatoes, chopped
1 medium zucchini, diced
2 Tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Directions
Preheat the oven to 375°F.
Season the chicken thighs with salt, pepper, and dried oregano.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
In the same skillet, add the orzo pasta and cook for 1-2 minutes until lightly toasted.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom.
Stir in the sun-dried tomatoes, zucchini, and spinach. Bring to a simmer.
Nestle the chicken thighs back into the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the orzo is tender.
Sprinkle with Parmesan cheese before serving.
Nutrition: (per serving) Calories: 400 kcals | Total Fat: 14 g | Sodium: 350 mg | Carb: 38 g | Protein: 32 g | Fiber: 4 g.
In the Kitchen | October 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org