Description
A delightful one-pot meal featuring tender chicken, rich broth, and risoni pasta, packed with vibrant Mediterranean flavors.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 cup risoni (orzo)
- 4 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Season the chicken with salt, pepper, oregano, and smoked paprika. Add the chicken to the pot and sear until browned on all sides. Remove the chicken and set aside.
- In the same pot, add the risoni and toast it for 1-2 minutes. Pour in the chicken broth and bring it to a simmer.
- Add the halved cherry tomatoes and return the chicken to the pot, skin side up. Cover and cook on low heat for about 20-25 minutes or until the chicken is cooked through and the risoni is tender.
- Stir in the feta cheese and olives. Garnish with fresh parsley before serving.
Notes
For variations, consider adding vegetables like spinach or bell peppers, or substituting the risoni with cauliflower rice for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek chicken, one-pot meal, Mediterranean recipe, risoni, easy dinner