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Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and numerous health benefits. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this style of cooking emphasizes a balanced diet rich in fruits, vegetables, whole grains, and healthy fats. The Mediterranean diet is renowned not only for its deliciousness but also for its potential to improve heart health, reduce inflammation, and promote overall well-being.

One-Pot Healthy Mediterranean Chicken with Orzo

Discover the vibrant flavors of Mediterranean cuisine with this One-Pot Chicken & Orzo recipe that brings together tender chicken thighs, savory vegetables, and perfectly cooked orzo in a single pot. This dish not only simplifies cleanup but also packs a nutritious punch with heart-healthy ingredients. Enjoy a satisfying meal that’s ideal for busy weeknights, filled with aromatic spices and fresh greens. It's a delicious way to embrace a healthier lifestyle while relishing every bite!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and freshly ground pepper, to taste

2 cups low-sodium chicken broth

1 cup orzo pasta

1 cup baby spinach or kale, roughly chopped

1/2 lemon, juice and zest

1/4 cup kalamata olives, sliced

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

    Stir in the minced garlic and diced bell pepper, cooking them for another 2-3 minutes until fragrant.

      Add the chicken pieces to the pot, seasoning with oregano, thyme, smoked paprika, red pepper flakes, salt, and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.

        Stir in the cherry tomatoes, followed by the chicken broth. Bring the mixture to a gentle simmer.

          Once simmering, add the orzo pasta. Stir well and let it cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.

            Fold in the chopped spinach and lemon juice and zest. Cook for an additional 2-3 minutes until the spinach wilts.

              Remove from heat and stir in the sliced olives. Adjust seasoning if necessary.

                Serve hot, topped with crumbled feta cheese and a sprinkle of fresh parsley for garnish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings