Description
A delicious and easy-to-make Greek-inspired chicken and orzo bake.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add chicken and cook until browned on all sides.
- Add onion and cook until softened.
- Stir in garlic, oregano, basil, salt, and pepper. Cook for 1 minute more.
- Pour in chicken broth and bring to a simmer.
- Stir in orzo and sun-dried tomatoes.
- Cover and bake for 20-25 minutes, or until orzo is cooked and liquid is absorbed.
- Stir in feta cheese and parsley.
- Serve hot.
Notes
- You can substitute chicken breast for thighs.
- Add other vegetables like bell peppers or zucchini.
- Adjust seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg