High Protein Mediterranean Chicken Orzo
A 30-minute one-skillet dinner with tender chicken breast, orzo, and Mediterranean vegetables that delivers serious protein and even better leftovers.
Equipment
- Large pot
- Large skillet
- Wooden spoon or spatula
Ingredients
- 1 cup orzo pasta
- 2 cups chicken breast diced
- 1 tbsp olive oil
- 1 red bell pepper chopped
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- fresh parsley chopped, for garnish
- feta cheese crumbled, optional
Instructions
- Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, oregano, and basil. Cook until the chicken is browned and cooked through, about 6 to 8 minutes. Let pieces sit without stirring for 2 minutes at a time to develop color.
- Add Vegetables: Stir in the chopped red bell pepper, zucchini, and minced garlic. Sauté for another 5 minutes until the vegetables are tender.
- Combine Ingredients: Add the cooked orzo and cherry tomatoes to the skillet. Toss everything together until well combined and heated through.
- Adjust Seasoning: Taste and adjust with more salt and pepper if needed.
- Garnish: Remove from heat and top with chopped fresh parsley and crumbled feta cheese if desired.
- Serve Warm: Transfer to plates or serve family-style directly from the skillet.
