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One-Pot Orzo and Chicken Meatballs

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  • Author: Audrey
  • Array: Array
  • Cook Time: 30 min
  • Total Time: 30 min
  • Yield: 5-6 servings 1x

Ingredients

  • 1 jar sundried tomatoes
  • 1 yellow onion
  • 2 cloves garlic, diced
  • red pepper flakes, paprika, and basil (fresh if you have it!), to taste
  • 2 1/2 cups orzo
  • 4 cups chicken broth
  • 1/3–1/2 cup coconut milk (or heavy cream)
  • Parmesan, as desired
  • 10 oz frozen spinach, or 1 bag of fresh
  • Frozen chicken meatballs or chicken breast, enough to feed 5-6 people

Instructions

If using meatballs:

  1. In a pan over medium heat, use the oil from sundried tomatoes to sauté the chopped onion and garlic.
  2. Season with salt and pepper, red pepper flakes, paprika, and basil
  3. Add orzo and let it toast for 1-2 minutes.
  4. Add the sundried tomatoes and chicken broth.
  5. Cover and cook on medium low until the liquid is gone. 
  6. Add coconut milk, Parmesan, and frozen spinach, and stir to combine. Cover and let simmer until ready to eat.
  7. Serve with chicken meatballs.

If using regular chicken:

  1. In a pan over medium heat, use the oil from sundried tomatoes to sauté the chopped onion, garlic, and chicken.
  2. Season with salt and pepper, red pepper flakes, paprika, and basil.
  3. Once the chicken is cooked, add orzo and let it toast for 1-2 minutes.
  4. Add the sundried tomatoes and chicken broth.
  5. Cover and cook on medium low until the liquid is gone. 
  6. Add coconut milk, Parmesan, and frozen spinach, and stir to combine. Cover and let simmer until ready to eat.

Find it online: https://www.thebatterthickens.com/one-pot-orzo-chicken-meatballs/