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10Ingredients
35Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. coconut oil
- 1 lb. boneless skinless chicken breasts (cut into bite-size pieces)
- salt
- pepper
- 2 cups low sodium chicken broth
- 1/2 tsp. salt
- 1 1/4 cups orzo pasta
- 3 Tbsp. fresh lemon juice
- 2 cups baby spinach
- 1 cup grape tomatoes (halved)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium670mg28% |
| Potassium840mg24% |
| Protein34g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
H Evans 4 years ago
Quick and easy dish with nice flavor. Did add garlic & onion while chicken was cooking. Also topped off with feta cheese and extra lemon juice. Will add kalamata olives next time as well
Michael C. 4 years ago
Modified the recipe a bit. Dredged whole chicken thighs in a bit of flour with granulated garlic, granulated onion, salt, pepper, and a dash of old bay. Browned in oil and then took out. Don’t wipe the pan. Add one minced shallot and cook till translucent. Add the orzo and toast. Then add 4 cups chopped lacinato kale and 1/4 cup Sauvignon blanc. Cook off alcohol. Add the broth, bring to a boil, and nestle the thighs in the pan and bring to simmer and cover. Add the tomatoes plus some dry oregano near end. Was a huge hit with three boys.