Description
Enjoy this incredibly healthy, filling, and easy High Protein Chicken Orzo recipe. A one-pot wonder perfect for busy weeknights, packed with tender chicken, chewy orzo, and fresh peas in a savory broth. Simple ingredients, minimal cleanup, and maximum flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup frozen peas
- ½ cup chopped fresh parsley
- Optional: Lemon wedges for serving
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides (about 5-7 minutes). Remove chicken and set aside.
- 2. Add chopped onion to the pot and cook until softened (about 5 minutes).
- 3. Stir in minced garlic and cook for 1 minute until fragrant.
- 4. Add orzo pasta and toast for about 1 minute.
- 5. Pour in chicken broth and water. Add Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is mostly cooked.
- 6. Return browned chicken to the pot. Stir in frozen peas.
- 7. Simmer uncovered for another 5-8 minutes, until chicken is cooked through and orzo is tender.
- 8. Stir in fresh parsley just before serving. Serve hot, with optional lemon wedges.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid or in the microwave, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-500
- Sugar: Approx. 4-6g
- Sodium: Approx. 700-900mg (using low-sodium broth)
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 3-5g
- Protein: Approx. 35-40g