Description
One-Pot Mediterranean Chicken and Orzo is a balanced meal that combines juicy chicken, tender pasta, and vibrant vegetables, all cooked in a single pot for an easy and delicious weeknight dinner.
Ingredients
1.5 lbs Chicken Thighs
1.5 cups Orzo Pasta
3 cups Chicken Broth
1 large Red Bell Pepper, diced finely
1 medium Red Onion, finely chopped
4 cloves Garlic, minced or pressed
2 cups Fresh Spinach, baby spinach leaves
1/2 cup Kalamata Olives, pitted and halved
1/2 cup Feta Cheese, crumbled for garnish
2 tbsp Lemon Juice, freshly squeezed
1 tsp Dried Oregano
2 tbsp Olive Oil, extra virgi
Salt and Pepper, to taste
Instructions
- Place a large skillet or Dutch oven over medium-high heat. Add one tablespoon of olive oil
- Season chicken pieces with salt and pepper. Sear chicken until golden brown on all sides. Remove and set aside
- Add remaining olive oil to the pan. Sauté diced red onion and bell peppers for about five minutes until softened
- Add minced garlic and dried oregano. Stir constantly for one minute until fragrant
- Add dry orzo pasta and stir for two minutes to toast
- Pour in chicken broth and lemon juice, scraping up any brown bits. Bring to a gentle boil
- Reduce heat to low, add seared chicken, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed
- Stir in fresh spinach and kalamata olives until spinach wilts. Taste and adjust seasoning if needed
- Serve immediately, garnished with crumbled feta cheese
Notes
For a vegetarian version, replace chicken with chickpeas and use vegetable broth.
Feel free to substitute orzo with other small pasta shapes or arborio rice if needed.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg