Description
A vibrant, Mediterranean-inspired meal featuring tender chicken, crisp asparagus, earthy spinach, and creamy orzo, all in one pan. Perfect for quick weeknight dinners or meal prepping.
Ingredients
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup orzo
1 cup chopped asparagus, trimmed
1 cup fresh spinach
4 cups low-sodium chicken broth
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, for garnish
Instructions
Preheat a large skillet or Dutch oven over medium-high heat and add olive oil.
Add the chicken pieces and cook until golden and nearly cooked through.
Stir in garlic, oregano, salt, and black pepper. Cook until the garlic is fragrant.
Add asparagus and stir to coat the chicken and garlic.
Pour in the chicken broth and bring to a simmer.
Add orzo and stir to ensure it is submerged in the liquid.
Reduce heat to low, cover, and let simmer for 10 minutes.
Add spinach and stir until wilted, about 2-3 minutes.
Remove from heat and let sit for 2 minutes before fluffing with a fork.
Stir in Parmesan cheese (optional). Garnish with fresh parsley before serving.
Notes
Ensure the chicken is cut into uniform pieces to cook evenly.
Use any sturdy skillet with high sides to prevent spillage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegan version, replace chicken with tofu or chickpeas and use vegetable broth.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Simmering
- Cuisine: Mediterranean-style
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg