Orzo with Everything
Meet your new favorite weeknight dinner or potluck showstopper: Orzo with Everything! This vibrant and satisfying dish brings together tender orzo pasta, a medley of sautéed vegetables like cherry tomatoes, zucchini, and red bell pepper, and the savory goodness of shredded chicken and tangy crumbled feta. Infused with fresh basil and a zing of lemon juice, it’s a perfect balance of hearty and fresh flavors. What sets this recipe apart is its effortless customization—pine nuts add a delightful crunch if you're feeling fancy, while the nutrient-packed baby spinach ensures a healthy twist. Ready in just 40 minutes, this one-pan wonder is perfect as a warm, comforting main dish or a room-temperature side for gatherings. Whether you're meal prepping or hosting friends, Orzo with Everything truly lives up to its name.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 2 cups Baby spinach
- 1 cup Cooked chicken breast, shredded
- 0.5 cup Crumbled feta cheese
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Vegetable broth
- 1 unit Lemon, juiced
- 2 tablespoons Pine nuts (optional)
Instructions
Bring the vegetable broth to a boil in a medium-sized pot. Add the orzo and cook according to the package instructions until al dente, about 8-10 minutes. Drain any excess liquid, if necessary, and set the cooked orzo aside.
While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cherry tomatoes, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the baby spinach to the skillet and cook for another 1-2 minutes, until wilted.
Stir the cooked orzo into the skillet of vegetables along with the shredded chicken breast. Mix everything together thoroughly.
Drizzle in the remaining tablespoon of olive oil, then add the crumbled feta cheese, chopped basil, salt, and black pepper. Toss until well combined.
Remove the skillet from heat and squeeze in the fresh lemon juice. Stir gently to incorporate.
If desired, sprinkle pine nuts over the top for added crunch.
Serve warm or at room temperature, garnished with additional basil, if desired. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
