Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook orzo in chicken broth according to package instructions until al dente.
- While orzo cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through.
- Add garlic and cook for another minute. Then, add cherry tomatoes and cook until soft.
- Stir in chopped spinach and cook until wilted.
- Drain orzo and add to the skillet with chicken and vegetables. Mix well.
- Top with grated Parmesan cheese and serve hot.
Notes
- Feel free to add red pepper flakes for some heat.
- Use fresh herbs like basil or parsley for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if gluten-free orzo used)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg