Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, oregano, and paprika. Cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Pour in chicken broth and bring to a simmer.
- Add orzo to the skillet, cook until tender and liquid is absorbed, about 10 minutes.
- Return chicken to the skillet, squeeze lemon juice over the mixture, and toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Optional: Add vegetables like spinach or cherry tomatoes for extra freshness.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American/Italian
- Diet: High-Protein, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg