
Chicken Orzo Skillet
A quick creamy one-pan chicken and orzo dish with cherry tomatoes, spinach, and light cooking cream, ideal for meal prep.
A bright, creamy one-pan lemon chicken orzo with spinach, yogurt, and parmesan. Weeknight-fast and ideal for meal prep, ready in about 30 minutes.

Cut
680 g Chicken breast into bite-sized pieces. Dice
½ pcs Onions and mince
3 cloves Garlic.
Heat a large pan over medium heat. Add
1 tbsp Olive oil; once hot, add the
Onions and sauté until soft.
Add
680 g Chicken breast,
Garlic,
1 tsp Paprika powder,
1 tsp Dried oregano,
1 tsp Garlic powder,
½ tsp Salt, and
¼ tsp Black pepper.
Flip the
Chicken breast and cook until cooked through
Stir in
250 g Orzo Pasta (Kritharaki) and
500 ml Chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes, stirring occasionally.
Remove the lid and simmer for 4 minutes, until the
Orzo Pasta (Kritharaki) is tender; some liquid will remain.
Stir in
500 g Spinach Leaves to wilt, then turn off heat. Mix in
60 g Greek yogurt,
120 g Parmesan cheese, juice of
1 pcs Lemon. Adjust
Salt to taste.
Published

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Add Lemon Chicken Orzo Pasta to your plan, set the portions, and it lands on this week's shopping list.