Chicken, Zucchini & Tomato Orzo
Fresh summer produce, tender chicken and orzo come together with herbs and Parmesan in this easy weeknight dinner. Light, bright, and full of flavor!
Ingredients
- 1 lb boneless chicken breasts cut into 1 inch pieces
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp oregano
- 1 Tbsp olive oil
- 2 medium onions thinly sliced
- 2 large garlic cloves minced
- 1 cup chicken broth
- 1 medium zucchini cut into ¾-inch pieces
- 6 plum tomatoes cut into ½-inch pieces
- 1 cup orzo
- 2 tbsp fresh parsley minced
- 2-4 tbsp freshly grated parmesan
Instructions
- Season chicken with the salt, pepper and oregano
- Heat olive oil in a Dutch oven over medium heat. Add chicken and cook about 10 minutes, turning occasionally, until golden brown. Transfer chicken to a plate.
- Increase heat to medium-high. Add onions and garlic and sauté about 3 minutes, until golden.
- Stir in chicken broth.
- Return chicken to skillet and bring to a boil. Stir in zucchini and tomatoes.
- Reduce heat, cover and simmer gently for 10 minutes.until the veggies are tender
- While the chicken is simmering, cook the orzo in boiling, salted water. Drain.
- To finish, fold the orzo into the Dutch oven and sprinkle with freshly chopped parsley and freshly grated parmesan cheese.
Notes
- If you'd like to spice things up a little more, toss the chicken with 1 tsp red pepper flakes
- Leftovers are delicious cold the next day.