Ingredients
Scale
- 2 Boneless, Skinless chicken breasts
- 2 Tbsp. Olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon Red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 1 Tbsp. Butter
- 1/2 Cup Diced onions
- 2 Cloves Garlic, minced
- 8 oz Orzo
- 3 Cups Chicken Broth
- 1/2 Cup Sun-dried tomatoes, chopped
- 2 Cups Fresh spinach leaves
- 1/2 Cup Shredded Italian cheese blend
- Fresh basil leaves, for garnish
Instructions
- Start by marinating your chicken. Mix together the olive oil, oregano, basil, salt, pepper and red pepper flakes in a plastic bag. Add the chicken and move around to coat. Set aside for a few minutes while prepping.
- Heat some olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook it until browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add a bit more olive oil/butter and toss in your diced onions, minced garlic, and orzo, allowing it to toast slightly for a minute or two.
- Pour in the chicken broth, ensuring the orzo is fully submerged. Bring it to a gentle boil. Cover, reduce the heat to low and simmer for 10-12 minutes.
- While the orzo is simmering, you can dice the grilled chicken into bite-sized pieces.
- Once the orzo is cooked, add the sundried tomatoes, spinach, cheese and chicken. Stir everything together, allowing the residual heat to warm the chicken and wilt the spinach.
- Enjoy!
