Description
This nutrient-dense, one-pan Mediterranean fusion meal combines juicy, perfectly seared chicken breast with orzo pasta and fresh crisp vegetables like asparagus and spinach. Designed for busy weeknights, it eliminates the need for excess cleanup while delivering a creamy, satisfying texture without heavy cream. It is the perfect balance of comfort food and health-conscious fuel.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 cup dry orzo pasta
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 cups fresh baby spinach
3 cups chicken bone broth
2 cloves garlic, minced
1 small yellow onion, diced
2 tablespoons olive oil
1/2 cup Greek yogurt (for creaminess)
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken with Italian seasoning, salt, and pepper, then sear until golden brown and cooked through; remove and set aside.
In the same skillet, sauté the onion and garlic until fragrant.
Add the dry orzo to the skillet, stirring for one minute to toast slightly.
Pour in the chicken bone broth, bring to a simmer, and cook for 8-10 minutes until orzo is al dente.
Stir in the asparagus and cook for 3 minutes.
Return the chicken to the pan; stir in the spinach and Greek yogurt until spinach is wilted and the sauce is creamy.
Serve immediately while warm.
Notes
Use chicken bone broth to boost the protein content further compared to standard stock. Ensure the heat is not too high when adding Greek yogurt to prevent curdling. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Stovetop Sauté
- Cuisine: Mediterranean Fusion