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- 1 lb chicken breast, diced - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup bell peppers, diced (red or yellow) - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon paprika - 1 cup orzo pasta - 4 cups chicken broth - 1 cup fresh spinach, roughly chopped - 1/2 cup feta cheese, crumbled - Salt and pepper to taste - Fresh parsley, for garnish You can swap chicken breast for turkey or firm tofu. Both work great. For the orzo, try quinoa or rice for a gluten-free option. If you don’t have fresh spinach, use kale or Swiss chard. You can change cherry tomatoes to diced canned tomatoes for a different taste. If feta cheese is not available, goat cheese or ricotta makes a nice choice. Each serving of this dish is packed with nutrients. The chicken offers protein, while orzo adds carbohydrates. The veggies bring fiber and vitamins. Feta cheese gives healthy fats and adds flavor. This meal is well-balanced and fills you up without weighing you down. It is great for a family dinner or meal prep. {{ingredient_image_1}} 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add one pound of diced chicken breast and season with salt and pepper. Cook for 5-7 minutes until the chicken turns golden brown. 3. Next, add one chopped onion and three minced garlic cloves. Sauté these for 2-3 minutes until the onion becomes clear. 4. Stir in one cup of halved cherry tomatoes, one cup of diced bell peppers, one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of paprika. Cook for another 3-4 minutes until the vegetables soften. 5. Now, add one cup of orzo pasta and four cups of chicken broth to the pot. Bring this to a boil. Then lower the heat and cover the pot. Let it simmer for 10-12 minutes until the orzo is tender and the liquid is mostly gone. 6. Finally, add one cup of roughly chopped fresh spinach and half a cup of crumbled feta cheese. Mix until the spinach wilts. Taste and add more salt or pepper if needed. - Chicken Browning: Make sure the chicken is in a single layer. This helps it brown better. - Onion and Garlic: Stir often to prevent burning. You want them soft, not brown. - Adding Vegetables: Add them in stages. This keeps their colors bright and flavors fresh. - Simmering Orzo: Keep the pot covered for better heat control. This helps the orzo cook evenly. - Final Mixing: Gently fold in the spinach and feta. This keeps the cheese fluffy and the spinach intact. Cooking times are key for perfect results. If you rush, the chicken can be undercooked and unsafe. The orzo needs time to absorb flavors. Simmering lets all the tastes blend together. If you overcook the orzo, it becomes mushy. Pay attention to the times. They help you create a tasty dish every time. To boost flavors in your One-Pot Mediterranean Chicken Orzo, start with fresh herbs. Fresh basil and parsley add bright notes. You can also use lemon juice for a zesty kick. Add a splash of balsamic vinegar for depth. This dish loves a good balance of salt, so taste as you go. Using high-quality olive oil makes a difference. It adds richness that enhances every bite. You can also mix in olives or capers for a briny touch. If you want a spicy kick, consider adding red pepper flakes. One common mistake is overcooking the chicken. This can make it dry and tough. Cook it just until golden brown. Another mistake is adding too much broth at once. You want the orzo to soak it up, not swim in it. Keep an eye on the cooking time for the orzo. If overcooked, it turns mushy. Not seasoning at each step can lead to blandness. Make sure to season the chicken, vegetables, and broth. Also, don’t skip the resting time after cooking. It helps flavors meld together. For serving, use shallow bowls to show off the colors. Garnish with fresh parsley and extra feta cheese. A side of crusty bread pairs well for dipping. You can also serve it with a light salad for a fresh crunch. If you want to elevate it further, drizzle a little extra virgin olive oil on top. This adds a nice finish and enhances flavors. Enjoy your dish warm for the best taste experience. Pro Tips Choose Fresh Ingredients: Using fresh vegetables and herbs will enhance the flavors of your dish significantly, making it more vibrant and delicious. Monitor Orzo Cooking Time: Orzo can become mushy if overcooked. Keep an eye on it and taste-test a minute or two before the recommended cooking time. Customize with Vegetables: Feel free to add other vegetables like zucchini or olives for added flavor and nutrition. Just adjust the cooking time accordingly. Serve Immediately: This dish is best enjoyed fresh. If you let it sit too long, the orzo may absorb too much liquid and lose its creamy texture. {{image_2}} To make a vegetarian version, swap chicken for chickpeas. Use one can of drained and rinsed chickpeas. This change keeps the dish hearty and protein-rich. You can also add more veggies like zucchini or eggplant for extra flavor and texture. Consider adding shrimp or cooked sausage for a protein boost. Just add them in the last few minutes of cooking. For more vegetables, try adding broccoli, kale, or carrots. These options enhance nutrition and color. If you want a different taste, try adding lemon zest and juice. This will give the dish a fresh, bright flavor. You can also use fresh herbs like thyme or cilantro. Just toss them in at the end for the best flavor. To store your One-Pot Mediterranean Chicken Orzo, let it cool first. Once it's cool, place it in an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to three days. Make sure to label your container with the date. This way, you know when to eat it. When you're ready to enjoy your leftovers, reheat gently. You can use a microwave or a stovetop. If using a microwave, place the orzo in a bowl. Add a splash of chicken broth or water to keep it moist. Heat in short bursts, stirring often. If using the stovetop, place it in a pan over low heat. Stir frequently until warmed through. This keeps your dish from drying out. You can also freeze your One-Pot Mediterranean Chicken Orzo. To do this, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat using the methods above. This makes for a quick meal later on! Yes, you can use other pasta types. You might try small shells, penne, or even gluten-free pasta. Just check the cooking time. Some pasta takes longer, and some cooks faster. Adjust the broth and time as needed. For best results, use a shape that holds sauce well. If you want to swap out chicken, try chickpeas or tofu. Both options add protein and work well with the flavors. You can also use shrimp or cooked sausage for a different taste. Just add them in the same way as the chicken, adjusting cook times as needed. To make this dish gluten-free, use gluten-free orzo or another gluten-free pasta shape. You can find these at most grocery stores. Make sure to check the labels for any hidden gluten. The rest of the ingredients are already gluten-free, so you are good to go! This blog post covered the key parts of making a one-pot Mediterranean orzo dish. We discussed the ingredients, step-by-step instructions, and useful tips. You learned how to enhance flavors and avoid common mistakes. I also shared ways to adjust the recipe for different diets and how to store leftovers. Cooking can be easy and fun. With the right knowledge, you can make a delicious meal with confidence. Enjoy experimenting and sharing this dish with others!

One-Pot Mediterranean Chicken Orzo

A delicious and easy one-pot meal featuring chicken, orzo, and Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, diced (red or yellow)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 1/2 teaspoon paprika
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 cup fresh spinach, roughly chopped
  • 1 2/3 cup feta cheese, crumbled
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden brown, about 5-7 minutes.
  • Add the chopped onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion becomes translucent.
  • Stir in the cherry tomatoes, bell peppers, oregano, basil, and paprika. Cook for an additional 3-4 minutes until the vegetables start to soften.
  • Add the orzo pasta and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and let it cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
  • Stir in the fresh spinach and crumbled feta cheese, mixing everything together until the spinach is wilted. Adjust seasoning with salt and pepper if needed.
  • Remove from heat and let it sit for a few minutes before serving.

Notes

Serve in shallow bowls, garnished with fresh parsley and additional feta.
Keyword chicken, Mediterranean, one-pot, orzo