Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the orzo and toast it lightly for about 2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer. Once simmering, reduce the heat to medium-low, cover, and cook for about 10 minutes or until the orzo is tender and has absorbed most of the liquid.
- Stir in the cherry tomatoes and spinach, allowing the spinach to wilt slightly.
- Return the chicken to the skillet, mixing everything together. Sprinkle the Monterey Jack cheese over the top and cover until the cheese is melted, about 2-3 minutes.
- Garnish with chopped parsley and serve with lemon wedges on the side for an extra zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International