One Pot Chicken Orzo
I’m always impressed when a meal can actually be prepared in one single pot/pan. This is a delicious meal, full of gorgeous flavours. I adore cherry tomatoes when they’ve been cooked to the point of bursting in your mouth. I really enjoy orzo as a lunch pasta since it still feels relatively light.
Ingredients
Chicken:
3-4 boneless, chicken breast
2 garlic cloves (minced)
1 tbsp dried oregano
1 lemon - zest of the whole lemon and juice of HALF the lemon
1 tbsp olive oil
Salt and pepper
Orzo
2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion (, diced)
2 zucchinis (, diced)
1 red bell pepper/capsicum (, sliced)
1 tbsp dried oregano
2 1/2 cups chicken broth
14 oz / 400g canned crushed tomatoes
2 tbsp tomato paste
1 cup orzo/risoni
1 punnet cherry tomatoes
Salt and pepper
Garnish (optional)
Crumbled feta cheese
Fresh oregano leaves
Instructions
Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
Preheat oven to 350F.
Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
Cook chicken until lightly browned but still pink inside. Remove from skillet.
Turn heat down to medium high.
Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers. Cook for 2 minutes.
Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
Mix, then add orzo. Mix, then top with chicken.
Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
Bake for 15 to 20 minutes, until orzo is just cooked - tender but still firm.
Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
Careful the pan when you take it out of the oven, I was not being mindful and gave myself a gnarly burn on my arm when I accidentally dabbed it on the handle of the pan. I hope you enjoy this tasty meal and unlike me avoid any injuries!
March 06, 2022