One Pot Mediterranean Chicken Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts (5 oz each)
02 -
4 oz uncooked orzo pasta
03 -
1 tablespoon olive oil
04 -
1 can (14.5 oz) low sodium chicken broth
→ Vegetables & Add-ins
05 -
2 cups fresh spinach leaves, torn
06 -
16 kalamata olives, pitted
07 -
1 oz sun-dried tomatoes, julienne cut
08 -
1 tablespoon fresh lemon juice
09 -
1/2 lemon, cut into wedges
→ Seasonings
10 -
1/2 teaspoon dried oregano
11 -
1/2 teaspoon dried basil
12 -
1/4 teaspoon dried rosemary
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat your oven to 400°F. Season those chicken breasts with a good sprinkle of salt and pepper on both sides.
02 -
Get your Dutch oven hot over medium-high heat with the olive oil. Once it's sizzling, add the chicken and let it brown for about 5 minutes, flipping once to get both sides golden.
03 -
Now toss in everything else - your orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice and wedges, and all those herbs and seasonings. Give it a good stir to mix it all together.
04 -
Pop the lid on your Dutch oven and put it in the oven for 25 minutes. You want the chicken cooked through and the orzo nice and tender. Give it a final stir, fish out those lemon wedges, and you're ready to serve!
# Notes:
01 -
Use wheat orzo if following WW Purple plan
02 -
Each serving is one chicken breast plus 2/3 cup of the orzo mixture