Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 cup orzo pasta
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and oregano. Cook until golden brown, about 5-7 minutes per side. Remove and set aside.
- Sauté the minced garlic in the same skillet for 30 seconds before adding honey and soy sauce. Simmer for 2-3 minutes.
- Stir in the chicken broth and orzo. Bring to a boil, then reduce heat, cover, and simmer for about 10 minutes until the orzo is tender.
- Mix in the chopped spinach and Parmesan cheese until wilted. Return the chicken to the skillet and heat through for 2-3 minutes.
- Serve hot, optionally garnished with parsley.
Notes
For less sweetness, reduce honey or add vinegar. Substitute with whole wheat orzo for a healthier option. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: American
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg