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Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
This easy, one-pot orzo pasta recipe with spinach and sundried tomatoes is perfect served with crispy chicken thighs for a delicious dinner.
Course
Dinner
Cuisine
Mediterranean
Keyword
chicken thighs, Orzo pasta, orzo pasta recipes
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
488
kcal
Author
Alida Ryder
Ingredients
8
chicken thighs
salt
to taste
For the orzo pasta
1
onion
finely chopped
4
garlic cloves
crushed
10
sundried tomatoes
chopped
4
cups
baby spinach
½
cup
basil
chopped
2
cups
orzo pasta
4
cups
chicken stock
1
tsp
salt
½
tsp
pepper
Instructions
Preheat the oven to 200°C/390°F.
Pat the chicken thighs dry with paper towels then season generously with salt.
Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden.
Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, cook the onion and garlic until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted.
Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper.
Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through.
Remove from the oven and serve with lemon wedges.
Nutrition
Calories:
488
kcal
|
Carbohydrates:
37
g
|
Protein:
62
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
179
mg
|
Sodium:
816
mg
|
Potassium:
1028
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
3150
IU
|
Vitamin C:
20
mg
|
Calcium:
91
mg
|
Iron:
5
mg