Chicken Vegetable Orzo: A Delicious and Nutritious One-Pot Meal Recipe

Chicken Vegetable Orzo is a delightful dish that brings together the comforting flavors of tender chicken, vibrant vegetables, and the unique texture of orzo pasta. This recipe not only satisfies your taste buds but also offers a nutritious meal that is perfect for any occasion. Originating from Mediterranean cuisine, orzo has been a staple in many households, celebrated for its versatility and ability to absorb flavors beautifully.

People love Chicken Vegetable Orzo for its harmonious blend of ingredients that create a symphony of taste and texture. The succulent chicken pairs perfectly with the crisp vegetables, while the orzo adds a delightful chewiness that makes each bite enjoyable. Additionally, this dish is incredibly convenient, making it an ideal choice for busy weeknights or a cozy family gathering. With its rich flavors and wholesome ingredients, Chicken Vegetable Orzo is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup bell peppers, diced (any color)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/2 cup grated Parmesan cheese (optional)

Preparing the Chicken

1. Start by seasoning the chicken pieces with salt, pepper, and half of the dried oregano and thyme. This will enhance the flavor of the chicken as it cooks.
2. In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
3. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
4. Once cooked, remove the chicken from the skillet and set it aside on a plate. Cover it with foil to keep it warm.

Preparing the Vegetables

1. In the same skillet, add the remaining tablespoon of olive oil. If there are any browned bits stuck to the bottom of the pan, scrape them up as you add the vegetables; this will add flavor to the dish.
2. Add the diced onion to the skillet and sauté for about 2-3 minutes until it becomes translucent.
3. Next, add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
4. Now, add the diced carrots and bell peppers. Sauté for about 5 minutes until they start to soften.
5. After that, add the diced zucchini and cherry tomatoes. Continue to cook for another 3-4 minutes, stirring occasionally, until all the vegetables are tender but still vibrant in color.

Cooking the Orzo

1. Once the vegetables are cooked, add the orzo pasta to the skillet, stirring to combine with the vegetables.
2. Pour in the chicken broth and bring the mixture to a boil. Make sure to scrape the bottom of the skillet to incorporate any flavorful bits.
3. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
4. After the orzo is cooked, return the cooked chicken to the skillet. Stir to combine everything evenly.
5. Season the mixture with the remaining dried oregano, thyme, and additional salt and pepper to taste. If desired, you can also add a splash of lemon juice for brightness.

Finishing Touches

1. Once everything is well combined and heated through, remove the skillet from the heat.
2. Garnish with freshly chopped parsley and, if using, sprinkle grated Parmesan cheese over the top for added flavor.
3. Let the dish sit for a few minutes before serving. This allows the flavors to meld together and makes it easier to serve.

Serving Suggestions

1. Serve the Chicken Vegetable Orzo warm in bowls or on plates. This dish pairs well with a side salad or crusty bread for a complete meal.
2. For an extra touch, consider drizzling a little extra virgin olive oil or a squeeze of fresh lemon juice over the top just before serving.
3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on

   Conclusion:

   In summary, this Chicken Vegetable Orzo recipe is a must-try for anyone looking to create a delicious, wholesome meal that is both satisfying and easy to prepare. The combination of tender chicken, vibrant vegetables, and perfectly cooked orzo creates a delightful harmony of flavors and textures that will please even the pickiest of eaters. Not only is it a fantastic way to incorporate more vegetables into your diet, but it also offers a comforting, hearty dish that is perfect for any occasion, whether it’s a family dinner or a cozy night in. For serving suggestions, consider pairing your Chicken Vegetable Orzo with a light side salad or some crusty bread to soak up the delicious broth. You can also experiment with variations by adding your favorite herbs, spices, or even a splash of lemon juice for an extra zing. Feel free to substitute the chicken with shrimp or tofu for a different protein option, or switch up the vegetables based on what you have on hand or what’s in season. We encourage you to try this Chicken Vegetable Orzo recipe and make it your own! Don’t forget to share your experience and any personal twists you added to the dish. Your feedback and creativity can inspire others to enjoy this delightful recipe as well. Happy cooking! Print
   

   Chicken Vegetable Orzo: A Delicious and Nutritious One-Pot Meal Recipe

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   • Author: Dottie
   • Total Time: 45 minutes
   • Yield: 4 servings 1x

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   Description

   A comforting one-pot Chicken Vegetable Orzo featuring tender chicken, colorful vegetables, and hearty orzo pasta simmered in a flavorful broth, perfect for a quick weeknight dinner.

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   Ingredients

   Scale 1x2x3x

   • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
   • 1 cup orzo pasta
   • 2 tablespoons olive oil
   • 1 medium onion, diced
   • 3 cloves garlic, minced
   • 1 cup carrots, diced
   • 1 cup bell peppers, diced (any color)
   • 1 cup zucchini, diced
   • 1 cup cherry tomatoes, halved
   • 4 cups chicken broth
   • 1 teaspoon dried oregano
   • 1 teaspoon dried thyme
   • Salt and pepper to taste
   • 1/4 cup fresh parsley, chopped (for garnish)
   • 1/2 cup grated Parmesan cheese (optional)

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   Instructions

   1. Season the chicken pieces with salt, pepper, and half of the dried oregano and thyme.
   2. In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
   3. Remove the chicken from the skillet and set aside, covering it with foil to keep warm.
   4. In the same skillet, add the remaining tablespoon of olive oil. Scrape up any browned bits from the bottom of the pan.
   5. Add the diced onion and sauté for 2-3 minutes until translucent.
   6. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
   7. Add the diced carrots and bell peppers, sautéing for about 5 minutes until they start to soften.
   8. Add the diced zucchini and cherry tomatoes, cooking for another 3-4 minutes until all vegetables are tender but vibrant.
   9. Add the orzo pasta to the skillet, stirring to combine with the vegetables.
   10. Pour in the chicken broth and bring to a boil, scraping the bottom of the skillet.
   11. Once boiling, reduce heat to low, cover, and let simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
   12. Return the cooked chicken to the skillet, stirring to combine.
   13. Season with the remaining dried oregano, thyme, and additional salt and pepper to taste. Optionally, add a splash of lemon juice.
   14. Remove the skillet from heat and garnish with freshly chopped parsley and grated Parmesan cheese, if using.
   15. Let sit for a few minutes before serving to allow flavors to meld.

   Notes

   • This dish can be served warm in bowls or on plates, and pairs well with a side salad or crusty bread.
   • For added flavor, drizzle with extra virgin olive oil or a squeeze of fresh lemon juice before serving.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

   • Prep Time: 15 minutes
   • Cook Time: 30 minutes