One Pot Red Pepper Chicken Orzo

Red Pepper Chicken Orzo on a white plate with another plate on the side.

This one pot red pepper chicken orzo is a delicious veggie and protein packed meal! Goat cheese is our secret ingredient to this creamy orzo.

Prep Time20

Cook Time30

Total Time50

Servings: 1.5 cup servings

Calories: 490kcal

Ingredients

1 tablespoon extra virgin olive oil
1.5 lbs boneless, skinless chicken breasts cut in ¼ inch square pieces
⅛ teaspoon salt
⅛ teaspoon black pepper
2 cups red bell peppers diced in 1/2 inch squares
½ cup minced onions
1 tablespoon minced garlic
1 cup orzo dry, uncooked
½ tablespoon dried oregano
2 cups chicken stock low or no salt
½ cup crumbled goat cheese

Instructions

Cube chicken into ¼ inch square bite size pieces. Season with salt and pepper, set aside.
In a large pot or sauté pan add olive oil. Heat the oil over medium high heat for 3 minutes or until the oil just begins to shimmer.
Add your chicken to the pan, let it cook for 7-9 minutes or until you get a nice golden brown color on the exterior Make sure to stir occasionally to brown all sides.
Note: If there is some excess liquid released while the chicken cooks, remove some of the liquid by placing a few paper towels in the bottom of the pan and discarding. Removing some of the liquid will allow for a nice golden brown exterior on the chicken.
While the chicken is cooking, chop your onions, garlic, and red peppers. Dice red peppers into about 1/2 inch square pieces.
Once your chicken has browned, remove it from the pot and set aside in a large bowl.
Reduce the heat to medium. Add peppers, onions, and garlic to the pot and cook for 3 minutes or until soft and onions/garlic are translucent. If you need to add a splash of oil to the bottom of the pan to prevent sticking, go for it!
Once the veggies have cooked, add the uncooked orzo to the pot, stirring for one minute to give it a gentle toast.
Add cooked chicken, chicken stock and dried oregano to the pot and stir.
Cover the pot and cook over low heat for 10 minutes, stirring every few minutes to make sure the orzo does not stick to the bottom.
After 10 minutes, the orzo should be fully cooked. Add the goat cheese to the pot and stir together. Enjoy!

Video

Notes

Ask your local butcher at the supermarket to cube the chicken for you in advance and save some prep time.

When olive oil just begins to shimmer in a pan, it’s the perfect temperature to add protein into and get a nice sear and golden brown exterior.

Chop some fresh or frozen spinach and add this to the dish at the end for some extra veggies.

Nutrition