One Pot Chicken Orzo

INGREDIENTS

• 1 ½ pounds boneless, skinless chicken breasts (or tenders cubed into 1” pieces)
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 tablespoons olive oil (divided)
• ½ cup diced yellow onion (about 1/2 a medium onion)
• 2 cups chopped fresh asparagus spears (cut into 1 inch pieces)
• 1 tablespoon minced garlic (about 3 garlic cloves)
• 8 ounces dry orzo
• 2 ½ cups low sodium chicken broth
• 2 sprigs fresh thyme (can sub 1/4 teaspoon dried thyme)
• ⅓ cup half and half (can sub milk)
• ⅓ cup freshly grated parmesan
• 2 cups fresh spinach
• Chopped fresh parsley and extra Parmesan for garnish

INSTRUCTIONS

1. 1 In a small bowl, combine chicken chunks, garlic powder, salt, pepper and red pepper flakes, toss to coat.
2. 2 In a large high sided pan over medium high heat, heat 1 tablespoon of olive oil and add the chicken. Cook for 10-12 minutes, until brown on all sides. Remove from the pan and set aside in a bowl.
3. 3 In the same pan, (no need to clean it!) add the remaining tablespoon of oil. Add the asparagus and sauté for 2 minutes, until tender but still crisp. Remove from the pan and set aside to the plate with the cooked chicken.
4. 4 Add the onion to the pan and sauté until softened, about 3 minutes. Add the orzo and garlic and cook until the orzo starts to toast slightly, another 3 minutes.
5. 5 Add in the broth and bring to a simmer, stirring occasionally and scraping the bottom of the pan. (Tip: You can microwave your broth before adding to the pan to speed up cook time) Cover the pan with a lid and cook for 7 minutes, or until most of the liquid has been absorbed, stirring halfway.
6. 6 Stir in the cooked chicken, asparagus, half and half, parmesan, spinach and thyme. Heat for one to two minutes more until heated through and spinach is wilted.
7. 7 Serve immediately garnished with chopped parsley and extra grated parmesan.

NUTRITION

Calories: 546 kcalkcal | Carbohydrates: 48 gg | Protein: 48 gg | Fat: 17 gg | Fiber: 3 gg | Sugar: 4 gg