Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup orzo
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons olive oil
- 2 cups low-sodium chicken or vegetable broth
- Juice of 1 lemon
- Fresh basil, parsley, or oregano (to taste)
- Salt & pepper (to taste)
- Feta cheese (optional, for serving)
Instructions
- Prep your ingredients: Wash and chop your vegetables, and dice the chicken into bite-sized pieces.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat, add the chicken, and season with salt and pepper. Sauté until golden brown for about 6-8 minutes, then remove and set aside.
- Add another splash of olive oil to the skillet and toss in the onion and garlic, sautéing until the onion is translucent, about 2-3 minutes.
- Stir in the bell peppers and sun-dried tomatoes, cooking for another 3 minutes then add the spinach until wilted.
- Return the chicken to the skillet and pour in the uncooked orzo and broth. Stir well and bring to a simmer. Cover and reduce heat to medium-low, cooking for about 10-12 minutes until orzo is tender.
- Remove from heat and add fresh lemon juice, herbs, and seasoning to taste. Serve warm, garnished with feta cheese if desired.
Notes
Feel free to swap chicken for shrimp or chickpeas for a plant-based option, and use seasonal vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Balanced