Colorful One-Pot Mediterranean Chicken Orzo
A vibrant and healthy Mediterranean dish combining tender chicken with orzo pasta, cooked all in one pot for convenience and flavor.
Equipment
- 1 large pot with lid
- 1 wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 pound chicken breast cut into bite-sized pieces
- 1 cup orzo pasta
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 can 14 oz diced tomatoes
- 2 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley chopped for garnish
Instructions
Preparation
- Gather all ingredients and prepare by chopping the onion, garlic, bell pepper, and zucchini. Cut the chicken breast into bite-sized pieces.
- In a large pot, heat olive oil over medium-high heat. Add the chicken pieces and sauté until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- In the same pot, add onions and garlic, cooking until the onions become translucent. Stir in the bell pepper and zucchini, and cook for an additional 3-4 minutes until slightly softened.
- Stir in the orzo pasta, ensuring it is well coated with the oil and vegetable mixture.
- Pour in the diced tomatoes and chicken broth, then bring to a simmer. Return the chicken to the pot, stir, and cover. Allow to simmer for 15-20 minutes, or until the orzo is tender and the chicken is cooked through.
- Stir in lemon juice, and season with salt and pepper to taste. Garnish with fresh parsley before serving.
Serving
- Serve hot, garnished with additional parsley if desired. Pair with a side salad or roasted vegetables for a complete meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Use fresh herbs to enhance flavor. Ensure even cooking by cutting chicken into uniform pieces.
Ingredient Substitutions: Substitute chicken with chickpeas for a vegetarian option. Use quinoa instead of orzo for a gluten-free version.
How to Serve: Pair with a side salad of fresh greens and a light vinaigrette.
Storage & Freshness: Best enjoyed fresh but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare ingredients in advance and store them in the fridge until ready to cook.
Ingredient Substitutions: Substitute chicken with chickpeas for a vegetarian option. Use quinoa instead of orzo for a gluten-free version.
How to Serve: Pair with a side salad of fresh greens and a light vinaigrette.
Storage & Freshness: Best enjoyed fresh but can be stored in the fridge for up to 3 days.
Make-Ahead Tips: Prepare ingredients in advance and store them in the fridge until ready to cook.