Mediterranean Chicken and Orzo
This lemony-garlic Mediterranean chicken and orzo with sundried tomatoes & spinach is cooked in one skillet for the perfect weeknight dinner.
Servings: 4 servings
Calories: 394kcal
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breast diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp each salt and pepper
- 1 cup orzo
- 3 cups chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup sundried tomatoes in oil rinsed and julienned
- 2 cups spinach chopped
- 2 tbsp fresh parsley finely chopped
Instructions
- Heat half of olive oil in a large skillet over medium-high heat. Add chicken, seasoning with salt & pepper, cooking for 5 minutes until browned. Remove from heat and set aside.
- Without wiping pan clean, add remaining half of olive oil and onions, sauteeing for 2 minutes until softened. Add garlic, sauteeing for 30 seconds. Add orzo and toast for 2 minutes, stirring often.
- Add broth, bringing to a boil then reducing heat to medium for 15 minutes, stirring occasionally until almost all liquid has absorbed and pasta is tender.
- Stir in lemon juice, zest, sundried tomatoes and spinach, then stir chicken back in. Garnish with parsley then serve and enjoy!
Notes
Use chicken breast or thighs or leftover rotisserie chicken to save time.
Toast the orzo and stir occasionally. Add a splash of broth or water if needed but don't overcook.
Store meal prep portions or leftovers in airtight containers in the fridge for up to 4 days.
I don't recommend freezing as the orzo will get too soft.
Nutrition
Calories: 394kcal | Carbohydrates: 36g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 365mg | Potassium: 915mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1699IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 2mg