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In the fast-paced world we live in today, time-saving solutions in the kitchen are more important than ever. One-pot meals have emerged as a favorite for busy families and individuals seeking to simplify meal preparation without sacrificing flavor or nutrition. Among the most delightful one-pot recipes is the One-Pot Mediterranean Bliss Chicken with Orzo, a dish that beautifully captures the essence of Mediterranean cuisine. This recipe not only showcases vibrant flavors but also delivers a wholesome nutritional profile, making it an ideal choice for health-conscious eaters.

One-Pot Healthy Mediterranean Chicken with Orzo

Discover the joy of cooking with this One-Pot Mediterranean Bliss Chicken with Orzo recipe, perfect for busy weeknights. This vibrant, flavorful meal combines tender chicken thighs, nourishing orzo, and an array of colorful vegetables, all blended with aromatic herbs and spices. It's easy to prepare, requiring just one pot and minimal cleanup, making it a fantastic option for those seeking a wholesome yet delicious dish. Enjoy a taste of the Mediterranean in every bite while nourishing your body with fresh ingredients. Perfect for families and gatherings, this recipe guarantees satisfaction and convenience.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 cup cooked spinach (fresh or frozen), chopped

2 ½ cups low-sodium chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

1 lemon, juiced and zested

¼ cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and smoked paprika. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

    Cook the Vegetables: In the same pot, add a little more olive oil if necessary. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Add Bell Pepper and Zucchini: Stir in the diced bell pepper and zucchini, cooking until slightly softened, about 3-4 minutes.

        Add Orzo and Broth: Pour in the orzo, chicken broth, oregano, and basil, stirring well to combine. Bring the mixture to a light boil.

          Combine Chicken and Tomatoes: Add the browned chicken back to the pot along with the cherry tomatoes. Reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the orzo is cooked al dente and has absorbed most of the broth. Stir occasionally to prevent sticking.

            Add Spinach and Lemon: Once cooked, stir in the chopped spinach, lemon juice, and zest. Adjust seasoning with more salt and pepper to taste. If using, sprinkle crumbled feta cheese on top.

              Garnish: Remove from heat and let it sit for a couple of minutes. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4