One-Pot Mediterranean Chicken and Orzo with Spinach and Cherry Tomatoes

Ingredients

Quantities are for 4 servings.

• 2 each Chicken thighs
• 1 1/2 cups Orzo pasta
• 1/2 each Red onion, diced
• 3 cloves Garlic
• 1 can (14 oz) Artichoke hearts, canned, drained and quartered
• 1 cup Cherry tomatoes, halved
• 3 cups Chicken broth
• 2 cups Baby spinach
• 1/2 cup Feta cheese, crumbled
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1/4 tsp Red pepper flakes (optional)
• 2 tbsp Fresh parsley, chopped
• 1 each Lemon, zested and juiced

Instructions

1. Season the chicken thighs with salt and pepper and cook in a skillet or Dutch oven with a drizzle of the olive oil over medium heat until browned and cooked through (165°F internally), about 6-7 minutes per side. Remove, let rest, then dice or shred the meat.
2. In the same pot, heat the remaining olive oil over medium heat. Add the red onion and sauté until softened, about 4 minutes.
3. Add the garlic and cook 1 minute, then stir in the orzo, oregano, and red pepper flakes (if using) and toast for 2 minutes.
4. Add the cherry tomatoes, chicken broth, and artichoke hearts, and bring to a boil.
5. Reduce heat to low, cover, and simmer 10-12 minutes, until the orzo is tender and the liquid is mostly absorbed.
6. Stir the cooked chicken into the pot along with the spinach and lemon juice. Cook until the spinach is wilted, about 2 minutes.
7. Remove from heat and fold in the feta cheese, lemon zest, and parsley. Season with salt and pepper to taste.