Chicken and Roasted Red Pepper Skillet with Orzo

• 1 cup orzo
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup roasted red peppers, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken pieces, season with salt and pepper, and cook until browned, about 5 minutes.
3. 3 Remove chicken from skillet and set aside.
4. 4 In the same skillet, sauté red onion until softened, about 3 minutes.
5. 5 Add garlic, smoked paprika, and oregano, cooking for another minute.
6. 6 Stir in orzo and cook for 2 minutes.
7. 7 Add chicken broth, diced roasted red peppers, and cooked chicken back into the skillet.
8. 8 Bring to a simmer, cover, and cook for 12 minutes or until orzo is tender and liquid is absorbed.
9. 9 Remove from heat, stir in Parmesan if using, and sprinkle with parsley.
10. 10 Serve immediately.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add a can of drained chickpeas for extra protein.
• Swap orzo for quinoa for a gluten-free option.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use penne or another small pasta if orzo isn’t available.

Pairings

• Pairs well with a Greek salad.
• Serve with tzatziki on the side for extra flavor.

Nutrition

Tips

• For a smoky depth, use jarred roasted red peppers.
• Feel free to add a handful of spinach or kale during the last 2 minutes of cooking for extra greens.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a fresh arugula salad and crusty bread.
• Pair with a glass of crisp white wine.

FAQ