Ingredients
Scale
- 2 tablespoons olive oil
- 4 chicken breasts, cut into pieces
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large oven-proof skillet over medium heat. Add chicken pieces and cook until browned. Remove and set aside.
- In the same skillet, add garlic and Italian seasoning, cook for 1 minute until fragrant.
- Add uncooked orzo and stir to coat in oil and spices.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until orzo is tender, about 10 minutes.
- Stir in cherry tomatoes, spinach, cooked chicken, and Parmesan cheese. Cook for additional 2-3 minutes until spinach wilts.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 minutes until cheese melts and bubbles.
Notes
- Ensure chicken is cooked through for safest consumption.
- You can substitute spinach with kale or other greens.
- Top with extra Parmesan or fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg