Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and vegetables until tender.
- Add orzo and cook for 1-2 minutes to toast slightly.
- Pour in chicken broth, add Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes or until orzo is cooked and liquid is absorbed.
- Return chicken to the skillet, stir well, and cook for an additional 2 minutes to combine flavors.
- Garnish with chopped parsley before serving.
Notes
- You can substitute turkey or shrimp for chicken for variety.
- Add a splash of lemon juice for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
