Ingredients
Scale
- 1 lb (450g) boneless chicken breasts, cut into bite-sized pieces
- 1 cup dried orzo pasta
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the orzo pasta in salted boiling water until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt, pepper, oregano, and basil. Cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add cherry tomatoes and cook until they start to soften, about 3 minutes.
- Return chicken to the skillet, add cooked orzo, and toss everything together. Adjust seasoning as needed.
- Garnish with fresh basil leaves before serving.
Notes
- Use cooked chicken leftovers for quicker preparation.
- Add a splash of lemon juice for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1/4 dish
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg