Description
This High Protein Chicken Orzo recipe offers a delicious and balanced meal featuring tender chicken breast, nutritious spinach, and flavorful Parmesan cheese combined with tender orzo pasta. Ready in 30 minutes, it’s a perfect dish for those seeking a protein-packed, satisfying dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, diced
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon garlic, minced
Pasta and Liquids
- 2 cups orzo pasta
- 2 cups chicken broth
Other Ingredients
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Heat the olive oil: In a large pan, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the ingredients.
- Sauté the garlic: Add 1 teaspoon of minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook the chicken: Add the diced chicken breast to the pan and cook until it is no longer pink, ensuring it is cooked through.
- Add orzo and broth: Stir in 2 cups of orzo pasta followed by 2 cups of chicken broth, mixing well to combine all ingredients.
- Simmer the mixture: Bring the contents to a boil, then reduce heat to low and let it simmer for 10 minutes so the orzo absorbs the broth and softens.
- Add vegetables: Stir in the chopped spinach and halved cherry tomatoes, cooking for an additional 5 minutes to wilt the spinach and soften the tomatoes.
- Finish with cheese and seasoning: Remove from heat, then stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste for a balanced flavor.
- Serve warm: Plate the orzo and chicken mixture while hot and enjoy this protein-packed, flavorful meal.
Notes
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- For a creamier texture, add a splash of cream or milk at the end.
- Use fresh Parmesan cheese for the best flavor.
- Adjust seasoning to taste; adding a pinch of red pepper flakes adds a nice heat.
- This dish can be prepared ahead and reheated, though fresh is best.
