Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup spinach, chopped
- 1 bell pepper (red or yellow), diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, season with salt, pepper, oregano, and thyme. Sauté for 5-7 minutes until cooked through.
- Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent.
- Stir in the minced garlic, diced bell pepper, and zucchini. Cook for an additional 4-5 minutes until tender.
- Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for 2-3 minutes until spinach is wilted.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer.
- Return the cooked chicken and add the orzo. Stir to combine until heated through.
- Remove from heat and fold in crumbled feta cheese. Serve garnished with fresh parsley.
Notes
Pat chicken dry before searing for better browning. Adjust salt taste after adding feta to avoid oversalting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg