High Protein Chicken Orzo
High Protein Chicken Orzo is a colorful one-pot skillet with tender chicken breast, small pasta, vegetables, herbs, and creamy crumbled feta. It works well for high protein weeknight meals, healthy macro meals, and make-ahead lunches that reheat with a splash of broth without extra fuss.
Equipment
- Large deep skillet or Dutch oven
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup spinach chopped
- 1 bell pepper red or yellow, diced
- 1 zucchini diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Dice the chicken and vegetables, mince the garlic, chop the spinach, halve the tomatoes, and measure the orzo and broth.
- Heat olive oil in a large deep skillet over medium heat, then add the diced chicken and cook until lightly browned.
- Add the onion, bell pepper, and zucchini, then cook until the vegetables begin to soften and the onion turns translucent.
- Stir in the garlic, oregano, thyme, salt, and black pepper until fragrant.
- Add the orzo and chicken broth, scrape up any browned bits, and simmer uncovered while stirring often.
- Cook until the orzo is tender and most of the broth has turned creamy around the pasta.
- Stir in spinach and cherry tomatoes until the spinach wilts and the tomatoes soften slightly.
- Turn off the heat, fold in feta, garnish with parsley, rest briefly, and serve warm.
Notes
Storage: Keep cooled leftovers in airtight containers in the refrigerator for up to 4 days.
Freezing: Freeze portions for up to 2 months, but expect the orzo to soften slightly after thawing.
Reheating: Add a splash of broth before warming so the pasta loosens and stays creamy.
Best Tips: Stir the orzo often while it simmers because small pasta can settle and stick to the pan.
Meal Prep: Portion the skillet while it still has a little extra broth so reheated lunches do not taste dry.
Variations: Swap spinach for kale, use chicken thighs, add cannellini beans, or finish with lemon zest.