This simple but delicious meal is perfect for a busy weeknight. It's flavorful, satisfying and easy to make. The bonus is you can cook it in one skillet.
Ingredients:
1 ½ chicken thighs (you can use chicken breast)
2 TBSP. butter
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp. Mediterranean oregano
1 tsp. basil
1 tsp. smoked paprika
½ tsp. dill
½ tsp thyme
¼ tsp cinnamon
2 TBSP. Flour
3 Cups chicken broth
1 cup orzo pasta, uncooked
3 cups baby spinach, chopped
2 cups cherry tomatoes, halved
½ cup crumbled feta cheese
Directions:
Season chicken with salt and pepper
Melt butter in a large deep skillet over medium heat. Add chicken to the skillet in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side; set aside.
Add onion, and cook, stirring occasionally, until tender, about 2-4 minutes.
Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted. Return chicken to the skillet.
Serve immediately, sprinkled with tomatoes and feta.
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