Chicken & Veggie Orzo

Colorful, nutritious, and delicious! This one pan chicken and veggie orzo has it all! With 41g protein and 7g fiber, it's perfect for a healthy week night dinner or meal prep.

Serving: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 2 Boneless, Skinless, Chicken Breast

• 15 oz Chick Peas, drained and rinsed

• 1 cup Orzo

• 2 cups Chicken Broth

• 1 cup Cherry Tomatoes, halved

• 1 Zucchini, diced

• 1 Bell Pepper, diced

• 1 Red Onion, diced

• 3 tbsp Balsamic Vinegar

• 2 tbsp Olive Oil

• 2 cloves Garlic, minced

• 2 tsp Oregano

• ½ tsp Salt

• ½ tsp Pepper

• ¼ cup Feta Cheese

Directions:

1. Cook Chicken. Season chicken breasts with salt, pepper,  and 1 tsp oregano. Heat 1 tbsp olive oil in large skillet over medium heat. Cook the chicken for 6-7 minutes per side until cooked through (165 degrees). Remove chicken and set aside.

2. In the same skillet, add 1 tbsp olive oil. Add red onion, garlic, diced bell pepper, and zucchini and cook until softened, about 8 minutes.

3. Add chicken broth, chick peas, and orzo and bring to a boil. Reduce heat to medium-low and cover. Simmer for 12 minutes or until orzo is tender and has absorbed most of the liquid.

4. Slice the chicken into strips. Add the halved cherry tomatoes, balsamic vinegar and 1 tsp of oregano.

5. Fold in the sliced chicken and cook for 3 minutes.

6. Remove from heat and sprinkle with feta cheese. Serve while hot.

Nutrition:

Calories: 425

Protein: 41g

Carbohydrates: 42g Fiber: 7g

Fat: 11g