This One-Pot Healthy Mediterranean Chicken with Orzo is a yummy dish that’s packed with flavor! With tender chicken, fresh veggies, and chewy orzo, it’s like a Mediterranean vacation in a pot.
I love how easy it is to whip this up in just one pot—no messy dishes! Plus, it’s healthy, so I don’t feel guilty going back for seconds. Who doesn’t like a meal that makes you feel good? 😄
Key Ingredients & Substitutions
Chicken Breast: Boneless and skinless chicken breast is quick to cook and stays tender. For a change, try using thighs for more flavor or even tofu for a plant-based option.
Orzo Pasta: Orzo adds a unique texture to the dish. If you can’t find it, swap it for small pasta like ditalini or even rice for a different experience.
Cherry Tomatoes: These add bright flavor. Grape tomatoes work well too. In a pinch, any canned diced tomatoes can be used, just drain them first.
Mushrooms: I love using cremini for their depth of flavor. Button mushrooms are a good substitute. If you need a mushroom-free option, try zucchini instead.
Feta Cheese: Crumbled feta adds creaminess. If you’re dairy-free, consider using nutritional yeast for a cheesy flavor or a plant-based feta.
Fresh Spinach: Spinach wilts quickly and adds nutrients. You can substitute kale or Swiss chard; just cook them a little longer to become tender.
How Do I Sauté Vegetables for Maximum Flavor?
Sautéing veggies properly is key to bringing out their best flavors. Here’s how to do it right:
- Start with a hot pan and add enough olive oil to coat the bottom.
- Add onions first, giving them a chance to soften before adding garlic. This helps avoid burning the garlic.
- Stir frequently for even cooking; you’ll know it’s ready when the veggies are tender and vibrant.
- Don’t overcrowd the pan! This ensures they sauté instead of steam.
Following these tips will ensure your vegetables are tasty and enhance your dish! Remember, patience is everything when sautéing!
One-Pot Healthy Mediterranean Chicken with Orzo
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450 g) chicken breast, boneless and skinless
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
For the Orzo and Vegetables:
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced (such as cremini or button)
- 1/2 cup red onion, diced
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and cook. You can enjoy a flavorful and healthy Mediterranean dinner without spending hours in the kitchen!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of olive oil in a large pot or skillet over medium heat. While it’s warming up, season the chicken breasts with salt, pepper, dried oregano, and paprika. When the oil is hot, add the chicken to the pot. Cook each side for about 7-8 minutes, or until the chicken is fully cooked, with no pink inside. Once done, remove the chicken from the pot and set it aside on a plate.
2. Sauté the Onions and Garlic:
In the same pot, add another tablespoon of olive oil. Toss in the diced red onion and sauté for 2-3 minutes until it becomes soft. Then, add the minced garlic and cook for an additional 30 seconds until you can smell its delicious aroma.
3. Add the Vegetables:
Now, it’s time to add in the sliced mushrooms and cherry tomatoes. Cook this mixture for about 5 minutes, stirring occasionally, until the mushrooms are nice and tender, and the tomatoes start to soften a bit.
4. Stir in Orzo and Broth:
Next, add the orzo pasta and chicken broth to the pot. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-12 minutes, stirring now and then, until the orzo is cooked and has absorbed most of the liquid.
5. Add Spinach and Parsley:
Once the orzo is all done, gently stir in the fresh spinach and chopped parsley. Let this cook for another 2 minutes until the spinach wilts down and brightens up the dish.
6. Finish It Off:
Slice the cooked chicken and place it on top of the orzo mixture. Sprinkle the crumbled feta cheese over everything, and drizzle with the remaining tablespoon of olive oil for extra flavor.
7. Serve and Enjoy:
Serve your awesome Mediterranean chicken hot! You can add lemon wedges on the side for a zesty kick if you like. Enjoy your healthy and tasty meal!
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Yes, you can substitute whole wheat orzo for regular orzo! Just keep in mind that whole wheat orzo may take a bit longer to cook, so check the package instructions and adjust the cooking time accordingly to ensure it’s tender.
What If I Don’t Have Fresh Spinach?
No worries! You can use frozen spinach instead. Just be sure to thaw and drain it well before adding it to the dish to avoid excess water. About 1 cup of thawed and squeezed dry frozen spinach should work perfectly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do so gently on the stove or in the microwave, adding a splash of chicken broth to help moisten the orzo and prevent it from drying out.
Can I Make This Dish Vegetarian?
Absolutely! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like zucchini or bell peppers for added flavor and nutrition!
