Ingredients:
1 lb chicken breast, diced
1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned, about 7 to 10 minutes.
Sauté Vegetables: Add onion, garlic, red bell pepper, and zucchini to the skillet. Cook until the vegetables are tender, about 5 to 7 minutes.
Add Orzo: Stir in the orzo pasta and cook for a few minutes until slightly toasted, about 2 to 3 minutes.
Season: Add cherry tomatoes, chicken broth, dried oregano, dried basil, salt, and pepper. Stir well.
Simmer: Cover the skillet and let it simmer for about 10 to 12 minutes, or until the orzo is cooked and the liquid is absorbed.
Serve: Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
