Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup orzo pasta
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup bell pepper, chopped
- 1 cup zucchini, chopped
- 4 cups chicken broth
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Sauté chopped onion and garlic until translucent and fragrant.
- Add cubed chicken, seasoning with salt and pepper. Cook until lightly browned.
- Stir in chopped bell pepper and zucchini; cook for an additional 5 minutes.
- Add orzo pasta and chicken broth; bring to a boil, then reduce heat and simmer for 10 minutes until orzo is cooked through.
- Preheat oven to 375°F (190°C). Transfer the mixture to a baking dish and sprinkle cheese on top. Cover with aluminum foil.
- Bake for 20 minutes, removing foil for the last 5 minutes to brown the cheese.
- Let it cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
- Pair with a fresh salad or crusty bread for a complete meal.
- Garnish with fresh parsley or grated Parmesan cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg