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When it comes to crafting a meal that balances flavor, nutrition, and convenience, few dishes can rival Sun-Dried Tomato Chicken Orzo Cups. This delightful recipe brings together the savory essence of chicken and the tangy bite of sun-dried tomatoes, served in an easily manageable cup form. Not only are these orzo cups visually appealing, but they also pack a punch in terms of taste, making them an excellent choice for any occasion—whether it's a cozy family dinner, an elegant gathering with friends, or a meal prep solution for the week ahead.

Sun-Dried Tomato Chicken Orzo Cups

Discover a flavorful twist on dinner with Sun-Dried Tomato Chicken Orzo Cups. These delightful bite-sized treats combine tender chicken, tangy sun-dried tomatoes, and creamy cheeses, making them perfect for any occasion. Easy to prepare and customizable, they can be enjoyed as appetizers or a hearty main dish. Packed with nutrition and bursting with flavor, these orzo cups are a must-try for meal prep or gatherings. Enjoy delicious homemade goodness that brings everyone together!
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Ingredients
  

1 cup orzo pasta

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, diced

1 small onion, finely chopped

2 garlic cloves, minced

1 cup sun-dried tomatoes (in oil, drained and chopped)

1 cup spinach, chopped

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper, to taste

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 large eggs, beaten

Fresh basil, for garnish

Instructions
 

Cook the Orzo: In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian herbs. Cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through.

      Add Aromatics: Add the chopped onion to the skillet with the chicken, and sauté for an additional 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for 1 more minute.

        Combine Ingredients: In a large mixing bowl, combine the cooked orzo, sun-dried tomatoes, spinach, chicken mixture, mozzarella cheese, Parmesan cheese, and beaten eggs. Mix until evenly incorporated.

          Preheat Oven: Preheat your oven to 375°F (190°C).

            Prepare Cupcake Tin: Grease a standard muffin tin with cooking spray or olive oil.

              Fill the Cups: Spoon the orzo and chicken mixture into each muffin cup, packing it slightly to ensure it holds together while baking.

                Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden and the cups are set.

                  Cool and Serve: Remove from the oven and let them cool for a few minutes before carefully removing the orzo cups from the muffin tin using a small spatula. Garnish with fresh basil, if desired, and serve warm.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 12 servings