One Pot Red Pepper Chicken Orzo
A simple yet flavorful dish combining chicken, orzo pasta, and vibrant vegetables all cooked in one pot for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Preferably fresh or organic
- 1 cup orzo pasta
- 1 pieces red bell pepper, diced
- 1 pieces onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth Can use low-sodium
- 1 cup spinach
- 4 oz goat cheese, crumbled Can be substituted with feta or cream cheese
- to taste Olive oil For cooking
- to taste Salt and pepper Season according to preference
- optional Fresh herbs for garnish Such as basil or cilantro
Instructions
Preparation
- Drizzle a generous amount of olive oil into a large pot over medium heat.
- Add the chopped onion and diced red bell pepper and sauté for about five minutes until they begin to soften.
- Stir in the minced garlic and cook for an additional minute.
- Add the chicken breasts to the pot and brown them on both sides for about four to five minutes.
- Once the chicken is browned, pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo pasta and season with salt and pepper.
- Reduce heat, cover the pot, and let it simmer for about ten minutes.
- Check if the orzo is cooked to your liking, then add spinach and crumbled goat cheese, stirring until the spinach wilts and cheese melts.
- Serve warm and garnish with fresh herbs if desired.
Notes
For best results, use fresh chicken breasts and feel free to customize the veggies. Store leftovers in an airtight container; they can last in the fridge for up to three days.