Description
A delightful dish that combines tender chicken, golden orzo pasta, and briny olives baked in chicken broth for a taste of the Mediterranean.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 8 oz orzo pasta
- 1 cup pitted olives
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, oregano, paprika, garlic powder, salt, and pepper.
- Coat the chicken with the mixture and place it in a baking dish.
- In a pot, cook the orzo according to package instructions.
- In a separate pan, sauté olives and cherry tomatoes until slightly softened.
- Add the cooked orzo to the pan with olives and tomatoes.
- Pour chicken broth over the chicken, then add the orzo mixture around it.
- Bake for 25-30 minutes or until the chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
Serve hot with a green salad or crusty bread. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, orzo, Mediterranean, easy dinner, one dish meal