Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 2 tsp dried oregano
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper; add to the pot and cook until golden brown on both sides (5-7 minutes). Remove chicken and set aside.
- In the same pot, add minced garlic, cherry tomatoes, and zucchini. Cook for 2-3 minutes until fragrant.
- Pour in chicken broth and bring to a boil. Stir in orzo pasta.
- Reduce heat to low and return chicken to the pot. Cover and simmer for about 10-12 minutes until orzo is al dente.
- Fold in spinach until wilted; sprinkle with oregano before serving.
Notes
- For added nutrition, replace chicken with turkey or incorporate bell peppers.
- Store leftovers in an airtight container for up to four days; reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg