Description
A quick and healthy dinner option bursting with Mediterranean flavors, featuring tender chicken, vibrant spinach, and savory sun-dried tomatoes.
Ingredients
Scale
- 1 pound (450 g) boneless, skinless chicken thighs or breasts
- 1½ cups (280 g) orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups (90 g) fresh baby spinach
- ½ cup (70 g) sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 3 cups (700 ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat the chicken dry and season generously with salt, pepper, and oregano.
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken for 5-6 minutes on each side until golden and thoroughly cooked. Move the chicken to a plate and cover to keep warm.
- Add the remaining tablespoon of olive oil in the same skillet. Toss in the minced garlic and sauté for 30 seconds until fragrant. Add the orzo and toast for 1-2 minutes, stirring constantly.
- Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and absorbs the broth.
- Stir in the sun-dried tomatoes, baby spinach, lemon zest, and juice. Cook for an additional minute until the spinach wilts. Slice the chicken and add it back to the skillet.
- Toss everything together, adjust the seasoning if needed, garnish with fresh parsley, and serve warm.
Notes
For a lighter twist, substitute chicken with lean turkey or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Mediterranean chicken, orzo recipe, healthy dinner