Description
This one-pot dish features tender chicken, protein-packed orzo, and a medley of vegetables in a savory, creamy sauce. Perfect for a balanced, high-protein meal that’s quick and easy to prepare.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200g) orzo pasta (whole wheat for extra protein, if available)
- 2 cups (480ml) chicken broth
- 1 cup (240ml) milk or unsweetened almond milk
- 1 cup (100g) baby spinach or kale
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120g) plain Greek yogurt (optional, for creaminess)
- 1/4 cup (25g) fresh parsley, chopped, for garnish
Instructions
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat.
- Season the chicken pieces with garlic powder, paprika, oregano, salt, and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
2. Sauté the Aromatics:
- In the same skillet, add the remaining olive oil. Sauté the onion for 2-3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook the Orzo:
- Stir in the orzo and toast for 1 minute to enhance its flavor.
- Add the chicken broth and milk, stirring to combine.
- Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4. Combine and Finish:
- Return the cooked chicken to the skillet along with the baby spinach or kale. Stir until the greens wilt.
- Add the Parmesan cheese and Greek yogurt (if using) for a creamy texture. Stir until well combined. Adjust seasoning with salt and pepper as needed.
5. Serve:
- Garnish with fresh parsley and additional Parmesan cheese, if desired.
- Serve warm and enjoy a protein-packed, delicious meal!
Notes
- Substitute chicken with shrimp or tofu for variety.
- Add extra veggies like cherry tomatoes, zucchini, or mushrooms for added nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.