Ingredients:
- 2 boneless, skinless chicken breasts (or thighs for more flavor)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/2 cups low-sodium chicken broth (or vegetable broth)
- 2 cups fresh spinach, chopped (or more if you like it extra green)
- 1/2 cup grated Parmesan cheese (optional, for added flavor)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp lemon juice (optional, for a fresh kick)
- Fresh parsley (optional, for garnish)
Instructions:
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil over medium-high heat in a large, deep skillet or sauté pan.
- Season the chicken breasts with salt, pepper, and oregano on both sides.
- Add the chicken breasts to the pan and cook for 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside.
2. Sauté the Vegetables:
- In the same pan, add a little more oil if necessary, then sauté the diced onion for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
3. Cook the Orzo:
- Stir in the uncooked orzo pasta, making sure to coat it in the oil and onions for a minute or two.
- Pour in the chicken broth and bring it to a simmer. Reduce the heat to medium-low, cover, and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If the orzo isn’t fully cooked and the liquid has been absorbed, add a little more broth or water and cook for a few more minutes.
4. Add the Spinach and Finish the Dish:
- Once the orzo is cooked, stir in the chopped spinach and cook for another 2-3 minutes, until the spinach wilts down.
- Slice the cooked chicken into strips and add it back to the pan with the orzo and spinach mixture.
5. Add Cheese and Seasonings:
- Stir in the grated Parmesan cheese (if using) for extra flavor, along with lemon juice, and adjust seasoning with salt, pepper, and red pepper flakes as desired.
6. Serve:
- Garnish with fresh parsley for a burst of color and freshness.
- Serve the one-pan chicken and spinach orzo warm and enjoy!
WW Points:
- On the Blue and Purple plans, this dish can be about 5-6 points per serving, depending on whether you use Parmesan cheese or not and the specific ingredients you choose. You can further lower the points by using less oil or opting for a lighter cheese.
Storage:
- Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave or on the stovetop. If the orzo absorbs too much liquid when stored, just add a splash of broth or water when reheating to restore creaminess.
Customizations & Tips:
- Add more veggies: Feel free to throw in some mushrooms, bell peppers, or zucchini for added nutrition and flavor.
- Use a different protein: You can substitute the chicken with shrimp, turkey, or even a vegetarian option like tofu or tempeh.
- Add a creamy texture: If you want to make this even creamier, add a couple of tablespoons of cream cheese or Greek yogurt when stirring in the spinach.
Enjoy Your One-Pan Chicken and Spinach Orzo!
This easy and flavorful one-pan dish is perfect for busy days when you want something healthy and delicious without a lot of fuss. 🐔🍝🌿
