One Pan Single Serving Greek Chicken & Orzo
You may know one. . .or be one. . .or you used to be one. . .I’m talking about the single woman. You’ve seen her cart in the supermarket:
- Microwave popcorn
- Dark chocolate
- 4-pack of toilet paper
- A couple boxes of mac and cheese in the blue box
It’s a weeknight. You worked all day. Maybe you hit the gym on your way home and now all you want to do is put on a pair of stretchy yoga pants, a comfy top and find something good on Netflix. . .but your stomach needs tending to. As in a.s.a.p. You want something delicious. Nothing too labor intensive and definitely nothing that requires a lot cleanup. Enter: One Single Serve Pan Greek Chicken & Orzo .
There are a lot easy recipes out there, some involving one-pot or slow cookers, but you wind up with well, a pot or slow cooker full – Duggar quantity and find yourself eating that pot roast, lasagna or enchilada casserole daily for the next week. Freezing the leftovers can work, but how big is your freezer? Another option would be scaling down a recipe. . .waaaaay down. Maybe you can. Unless your math skills are like mine then who knows what happens when you start turning 32 ounces into . . .I’m already breaking out in a sweat. I like to think of myself as a mathmagician, but that’s another story.
Single meals do not mean lonely meals nor do they have to mean meals out of a box or the frozen food section. You work hard and you
want deserve a good meal ~ the kind your mom would make if she were in your kitchen right now. Of course, mom’s presence comes with certain, er challenges. “How was your day? . . . what’s new at work? . . . what did you have for lunch? . . . do you want me to rearrange that. . .”
Single women — you’re in charge of your money, your life — you’re even in charge of your TV remote. It’s time you took charge of your kitchen too.
One pan, infinite possibilities. . .
One Pan Single Serve Greek Chicken & Orzo: start to finish in one pan and a serving size just for you. Oh — did I mention you can make this in under 30 minutes? I’ve always loved going to Greektown in downtown Detroit. So much good food and festivity in the air. Meals there never disappoint. The aroma when this One Pan Single Serve Greek Chicken & Orzo is simmering takes me straight to my favorite Greek restaurant — the one with baskets of thick sliced, fresh-baked bread I must schmeeear butter all over. The flaming cheese. . .mmmmm.
This meal is easy and the sooner we get started. . .
Drizzle some olive oil into a sauté pan. Season the chicken, drop it into the pan and (this is the hard part) leave it alone – hands off – until it browns. Then flip and repeat.
While the chicken is cooking, chop some bell pepper and onion and add it to the pan and mix. Next add the orzo (that’s right – just 1/4 cup — this stuff grows!) and let it stay in the middle of the pan for a minute or two so it’ll toast for extra flavor.
Put a lid on and let it simmer. It’ll start looking like this. Keep simmering until all the liquid is absorbed and the orzo is cooked.
Spoon the cooked chicken-orzo onto your plate. Next is my version of the Greek style sauce that I’ve had in restaurants. It’s simple. Marinara, cinnamon, nutmeg and lemon. Pour it over the top of the chicken-orzo. Crumble the Feta and a sprinkle of parsley. Done.
Start pouring the wine (I ♥ red with this), warm a piece of pita bread in the micro and find Mamma Mia on Netflix because this dish will have you singing along while you dine on your restaurant quality Greek style dinner in under 30 minutes. In.One.Pan. and just One.Serving. Opa!
Shopping List. . .
1 – Boneless, skinless chicken breast
Salt and Pepper
1 – small onion
1 – red bell pepper
1 – can of diced tomatoes
1 – lemon
1 – jar of marinara
Parsley (fresh bunch)
A couple of tips. . .
- Hang onto the marinara. I have an easy small-pot soup recipe for it coming soon.
- Crumble some of the extra Feta over hummus for a pop of flavor.
- A bit of Feta and some diced parsley will take your scrambled eggs to a whole new level.
- Also coming soon a sweet-heat salmon – along with some sautéed veggies (all in one pan) and again you’ll be eating in under 30 minutes.
- Olive oil
- 1 - chicken breast (boneless/skinless) cut in bite-size pieces
- Garlic Powder
- 1/4 of one small onion, finely diced
- 1/4 of one red bell pepper, finely diced
- 1/4 cup orzo (uncooked)
- 1/2 cup chicken stock
- 1/4 cup diced tomatoes, including the juice
- 1 - lemon
- 1/2 cup marinara
- 1/8 teaspoon (or small sprinkle) of cinnamon
- 1/8 teaspoon (or small sprinkle) of nutmeg
- 2-3 tablespoons of Feta cheese - more if you like
- 1 tablespoon of Parsley (fresh, finely chopped)
- Pita bread (optional)
- Over medium heat, drizzle olive oil in a skillet.
- When the oil is warm, add the chicken and season with salt, pepper and garlic powder.
- Brown - color = flavor - the chicken on both sides.
- Move the chicken to the sides of the pan and add the onion and bell pepper and cook 3-4 minutes or until soft.
- Add the orzo to the pan leaving it in the center and allowing it to toast for a minute or two.
- Pour in the chicken stock and diced tomatoes, blending.
- Cut the lemon in 4 wedges and squeeze in the juice from one wedge.
- Cover and cook 8-10 minutes or until the orzo is cooked through and liquid is absorbed.
- Transfer the chicken-orzo onto your plate.
- In the same pan (don't wash it yet and if a few pieces of orzo remain, that's fine) pour in the marinara.
- Season the marinara with cinnamon and nutmeg. Add the juice from another small lemon wedge.
- Cook the marinara 1-2 minutes, then spoon over the top of the plated chicken-orzo.
- Crumble 2-3 tablespoons of Feta cheese over the sauce.
- Sprinkle the fresh, finely chopped parsley on top.
- Enjoy with pita bread, warmed in the microwave (optional)