Chicken with Orzo (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound chicken breasts, thinly sliced and gently flattened
→ Grains
02 -
1 1/2 cups uncooked whole wheat orzo
→ Vegetables
03 -
1.5 cups halved grape tomatoes
04 -
1/2 tablespoon finely chopped garlic
05 -
1 cup spinach, roughly chopped
→ Herbs & Spices
06 -
1 tablespoon fresh parsley, finely chopped
07 -
1 tablespoon freshly chopped basil
08 -
1/4 teaspoon optional red pepper flakes
09 -
1/2 teaspoon oregano (dried)
10 -
1/2 teaspoon ground black pepper
→ Pantry Items
11 -
1/4 cup white wine (optional)
12 -
1/2 cup sliced and pitted kalamata olives
13 -
2 tablespoons olive oil
14 -
1/2 cup crumbled feta (optional)
15 -
1/4 cup toasted pine nuts (optional)
# Instructions:
01 -
Fill a small pot with water and bring it to a boil. Follow the package instructions to cook orzo until tender but firm. Drain off the water and leave it aside.
02 -
Warm a big skillet over medium heat with 1 tablespoon of olive oil. Sprinkle a bit of salt and pepper on the pieces of chicken. Cook them for 5-7 minutes per side until golden and fully cooked. Take the chicken out of the skillet and put it aside.
03 -
Using the same skillet, pour in the remaining olive oil. Stir in the garlic and cook for a minute. Toss in the tomatoes and pour in the wine if using. Let it all cook for 5–10 minutes until the tomatoes soften and the liquid reduces.
04 -
Add spinach, cooked orzo, olives, oregano, black pepper, and red pepper flakes (if you like a kick) into the skillet. Mix everything up until blended nicely.
05 -
Lay the chicken over the orzo mix, then sprinkle with basil, parsley, and feta if you like. Add a handful of pine nuts for crunch. Serve warm and enjoy!
# Notes:
01 -
Chopping fresh basil and parsley gives a big burst of flavor.
02 -
Make sure your pan is really hot so the chicken sears perfectly.
03 -
Use canned diced tomatoes or cherry tomatoes instead of grape tomatoes if needed.
04 -
Swap white wine with chicken or veggie broth if you'd rather not use wine.