Looking for a quick, easy meal that is both delicious and healthy? Look no further! This one-pot caprese chicken orzo is the perfect dish for a busy weeknight dinner or a lazy Sunday lunch. Made with fresh and wholesome ingredients, this recipe is sure to become a family favourite.
This recipe forms part of my recipe series: 30 Days of Easy Mediterranean Meals (see here).Â
Before we make this easy little number though, I must mention this Basil Pesto.Â
This recipe blew my mind it was so good! I never expected a nut-free basil pesto (which is ridiculously easy to make) to taste so good. It beats a sad store-bought jar of faded green pesto any day!
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This one-pot Caprese Chicken Orzo is the perfect example of a healthy and delicious meal that is easy to prepare and packed with flavour. With its wholesome ingredients and simple preparation, it is sure to become a staple in your healthy meal repertoire. Give it a try and enjoy a tasty and nutritious meal tonight!
Caprese Chicken Orzo (One Pot)
Ingredients
- 2-4 chicken breast fillets one per person serve
- 2 tsp dried oregano or italian spice blend
- 1 shallot, finely diced
- 2 tbsp olive oil
- 400g small tomatoes (cherry, cocktail or rosa)
- 1-2 garlic cloves, finely sliced or grated
- 1 tbsp balsamic vinegar
- 2 cups orzo
- 2½ cups chicken stock
- â…“ cup fresh basil pesto (see Pantry Raid Basil Pesto Recipe link below)
- 4-6 slices fresh mozzarella
- 1 small bunch of fresh basil leaves, to serve
- salt and freshly ground pepper, to taste
Instructions
- Cut the chicken fillets in half horizontally to form two flatter fillets from each piece. Season with dried oregano, salt and pepper.
- Heat 1 tbsp olive oil in a dutch oven (or medium to large pot with a lid). Once hot, fry each fillet half on both sides until golden brown. Remove from the pot and set aside.
- Add 1 tbsp olive oil along with the diced shallot to the dutch oven. Sauté until translucent. Add the garlic and briefly sauté until fragrant.
- Add the tomatoes and balsamic vinegar and cook on medium heat for 5-10 minutes until starting to caramalise.
- Add the orzo and stir to coat in the pan juices. Toast the orzo lightly for a few minutes.
- Pour over the chicken stock and stir. Cover and cook on a low heat (at a gently simmer) for 10-15 minutes, until most of the water has cooked off and the orzo is almost done.
- Place the chicken fillet pieces on top of the orzo and top each one with a slice of mozzarella. Cover and cook for a further 3-5 minutes, or until mozzarella has melted.
- Top the chicken orzo with several dollops of fresh basil pesto and fresh basil leaves. Drizzle with olive oil and serve.
