Ingredients
Scale
- 1 lb (450g) chicken breast, cut into chunks
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken chunks, season with salt, pepper, and oregano, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Pour in chicken broth and bring to a boil.
- Add orzo to the boiling broth, reduce heat to low, and simmer until al dente, about 10 minutes, stirring occasionally.
- Stir in cherry tomatoes and spinach, cook until vegetables are tender.
- Return chicken to the skillet, mix well, and cook for another 2 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a squeeze of lemon before serving.
- You can substitute spinach with kale or other leafy greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté, simmer
- Cuisine: American
- Diet: High-protein, gluten-free optional
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg