One-Pot Mediterranean Chicken with Orzo
Ingredients
The main dish
-
4
pieces
uncooked boneless, skinless chicken breasts
-
1
tablespoon
olive oil
-
4
oz
uncooked orzo
-
1
can
low sodium chicken broth (14.5 oz)
-
2
cups
torn fresh spinach leaves
-
16
pieces
pitted kalamata olives
-
1
oz
dry-packed julienne cut sun-dried tomatoes
-
1
tablespoon
fresh lemon juice
-
½
pieces
lemon (cut into wedges)
The seasonings
-
½
teaspoon
dried oregano
-
½
teaspoon
dried basil
-
¼
teaspoon
dried rosemary
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. Season the chicken breasts with salt and pepper on both sides.
- 3. Heat olive oil in a Dutch oven over medium-high heat and brown the chicken for about 5 minutes, flipping once.
- 4. Add the orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice, lemon wedges, oregano, basil, rosemary, salt, and pepper to the pot and stir to combine.
- 5. Cover the Dutch oven and transfer it to the oven.
- 6. Bake for 25 minutes or until the chicken is cooked through and the orzo is tender.
- 7. Stir the dish, remove the lemon wedges, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
372
Total fat
12g
Total carbohydrates
28g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
You might also like