Description
A hearty and flavorful casserole made with tender chicken, orzo pasta, and a medley of Mediterranean vegetables and herbs. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into chunks
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
- In the same skillet, sauté onion, garlic, bell pepper, and zucchini until softened, about 5 minutes.
- Stir in diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer.
- Add orzo and cook for 2 minutes, stirring occasionally.
- Return chicken to the skillet and mix well. Transfer the mixture to a greased 9×13 inch baking dish.
- Bake uncovered for 25-30 minutes, until orzo is tender and liquid is absorbed.
- Sprinkle feta cheese and parsley on top before serving.
Notes
To make ahead: Assemble the casserole without baking, cover, and refrigerate up to 24 hours. Add 10 minutes to baking time. For extra flavor, use sun-dried tomatoes in place of half the diced tomatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 14 g
- Carbohydrates: 32 g
- Protein: 28 g