Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook orzo in chicken broth until tender, about 8 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken, salt, and pepper; cook until browned and cooked through, about 7 minutes.
- Add garlic to the skillet and cook for 1 minute.
- Stir in cooked orzo, cherry tomatoes, and spinach. Cook until spinach wilts and tomatoes soften, about 3 minutes.
- Garnish with fresh basil and serve hot.
Notes
- Prepare ahead and refrigerate for up to 2 days.
- For extra flavor, add grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Gluten-Free (if using GF orzo)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg