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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 

• 3 c low sodium chicken broth 

• 2 Tbsp olive oil 

• 1 tsp dried oregano 

• Salt and pepper to taste 

Directions

1. Preheat the oven to 375°F. 

2. Season the chicken thighs with salt, pepper, and dried oregano. 

3. 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. 

4. In the same skillet, add the orzo pasta and cook for 1-2 minutes until lightly toasted. 

5. Add the chicken broth to the skillet, scraping up any browned bits from the bottom. 

6. Stir in the sun-dried tomatoes, zucchini, and spinach. Bring to a simmer. 

7. Nestle the chicken thighs back into the skillet. 

8. 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. 

9. 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