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–+ servings
Juicy High Protein Chicken Orzo

Juicy High Protein Chicken Orzo That's a Breeze to Make

Juicy High Protein Chicken Orzo is a quick, satisfying one-pot meal packed with flavor and nutrition, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts/Tenders diced
  • 1 teaspoon Garlic Powder for seasoning
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1/2 teaspoon Crushed Red Pepper Flakes omit for a milder flavor
For the Cooking Base
  • 2 tablespoons Olive Oil for sautéing
  • 1 medium Chopped Yellow Onion or shallots
  • 1 cup Fresh Asparagus chopped
For the Pasta and Flavoring
  • 3 cloves Finely Chopped Garlic adjust to taste
  • 1 cup Uncooked Orzo Pasta gluten-free if needed
  • 2 cups Low-Sodium Chicken Broth or vegetable broth
  • 1 teaspoon Fresh Thyme/Dried Thyme optional
For Creaminess and Greens
  • 1/2 cup Half-and-Half or Milk optional for lighter version
  • 1/2 cup Grated Parmesan Cheese nutritional yeast can be vegan substitute
  • 2 cups Baby Spinach or kale
For Garnishing
  • 2 tablespoons Chopped Parsley or cilantro/green onions
  • optional Extra Parmesan Cheese for garnishing

Equipment

  • large deep skillet

Method
 

Step-by-Step Instructions
  1. In a bowl, combine diced chicken breasts or tenders with garlic powder, salt, black pepper, and crushed red pepper flakes. Allow it to marinate for about 10 minutes.
  2. Heat olive oil in a large skillet. Add marinated chicken in an even layer and cook for about 10-12 minutes until golden brown. Remove from pan.
  3. In the same skillet, add chopped asparagus and sauté for 2 minutes until bright green and tender-crisp. Remove and set aside with the chicken.
  4. Add chopped yellow onion to the skillet, sauté for about 3 minutes until softened, then stir in chopped garlic and cook for 1 more minute.
  5. Add uncooked orzo, stirring with onions and garlic for about 3 minutes until lightly golden.
  6. Pour in low-sodium chicken broth, bring to a simmer. Cover and cook for about 7 minutes until orzo is al dente.
  7. Gently fold in the chicken, asparagus, half-and-half, Parmesan, spinach, and thyme, cooking for 1-2 minutes until spinach wilts.
  8. Serve immediately, garnished with parsley and extra Parmesan if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat with a splash of chicken broth.

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