Ingredients
Scale
- 2 cups orzo pasta
- 1 pound chicken breast, diced
- 2 cups broccoli florets
- 1 cup shredded cheese (cheddar or your choice)
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until it is browned on the outside.
- Stir in the garlic powder, and sprinkle with salt and pepper.
- Add the orzo and broccoli, then pour in the chicken broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the orzo is cooked and the liquid is absorbed.
- Stir in the shredded cheese until it melts and blends well into the dish.
- Serve hot with grated Parmesan cheese on top, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth or water if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg