Description
A quick and satisfying 25-minute meal with 32g protein per serving. This dish combines lean chicken, whole orzo pasta, and fresh vegetables for a balanced, energizing plate perfect for health-conscious eaters.
Ingredients
1½ lb boneless, skinless chicken breasts (or tenders), diced
1 tsp garlic powder
¼ tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes
2 tbsp olive oil
½ cup yellow onion (chopped)
2 cups asparagus (cut into 1-inch pieces)
1 tbsp garlic (minced)
8 oz orzo pasta
2½ cups chicken broth
2 sprigs fresh thyme (or ¼ tsp dried)
⅓ cup half-and-half (or milk)
⅓ cup grated Parmesan cheese
2 cups baby spinach
Fresh parsley (for garnish)
Extra Parmesan cheese (for serving)
Instructions
Toss diced chicken with garlic powder, salt, pepper, and crushed red pepper flakes.
Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 10–12 minutes, set aside. Sauté asparagus in the same pan for 2 minutes, set aside.
Add remaining 1 tbsp olive oil to the skillet. Sauté onion until soft (3 minutes). Add garlic and orzo, toast for 2 minutes.
Pour in chicken broth and thyme. Simmer, covered, for 7 minutes until orzo is tender.
Stir in cooked chicken, asparagus, half-and-half, Parmesan, spinach. Cook until vegetables wilt and flavors meld. Garnish with parsley at serving.
Notes
For a lighter option, substitute half-and-half with milk.
Add other herbs like basil or oregano for variation.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American