Description
Discover a delicious Half Baked Harvest recipe with tender chicken, orzo, and artichokes. Perfect for a comforting, flavorful meal any night!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- Juice of 1 lemon
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Sear the chicken for about 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the orzo to the skillet, stirring it with the onions and garlic. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and let it cook for about 10 minutes.
- Fold in the chopped artichokes, cherry tomatoes, and dried thyme. Continue cooking for another 5-7 minutes until the orzo is al dente.
- Toss in the fresh spinach and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the dish.
- Slice the cooked chicken and lay it over the orzo mixture. Drizzle with lemon juice and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g