Ingredients
Scale
- 680 g chicken breast, boneless and skinless, cut into bite-sized pieces
- 30 ml olive oil
- 4 garlic cloves, crushed or chopped
- 720 ml sun-dried tomatoes, drained and chopped
- 2 tablespoons Italian herb mix
- 2 teaspoons paprika
- ½ teaspoon kosher salt
- 1 tablespoon ground black pepper
- 240 ml orzo (Risoni)
- 660 ml chicken broth (or water)
- 180 ml coconut milk (full-fat) (or cream)
- 2 handfuls fresh spinach
- 3 cups freshly grated Parmesan cheese
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels.
- Heat the pan: Heat the olive oil in a large skillet or pot over medium heat.
- Brown the chicken: Add the chicken pieces to the hot pan and brown them on all sides.
- Add aromatics: Once the chicken is browned, add the garlic and sun-dried tomatoes; sauté for 1-2 minutes.
- Cook the orzo: Stir in the orzo pasta and pour in the chicken broth; bring to a boil, then cover and simmer for 12-15 minutes.
- Stir in creaminess: Once the orzo is cooked, mix in the coconut milk and fresh spinach.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until melted and smooth.
Notes
For vegetarian, vegan, or gluten-free options, refer to the variations provided.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg