Description
A cozy Mediterranean-inspired dinner featuring bite-sized chicken and tender orzo baked with tomatoes and Greek yogurt for a comforting casserole.
Ingredients
- 1 pound chicken breast, diced and trimmed of fat
- 1 cup orzo pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, packed
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup Greek yogurt (full-fat or 2%)
- 2 cups chicken broth (low-sodium recommended)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Have a large, oven-safe baking dish ready (about 9×13 inches or similar).
- Combine the diced chicken, uncooked orzo, halved cherry tomatoes, packed spinach, chopped sun-dried tomatoes, garlic powder, and a pinch of salt and pepper in the dish. Stir to distribute evenly.
- Pour the chicken broth evenly over the mixture and give a quick stir to submerge the orzo.
- Drizzle a little olive oil over the top.
- Cover the baking dish tightly with foil and bake for 25 minutes.
- Remove the foil carefully, stir in the Greek yogurt until creamy and evenly coated.
- Return the dish to the oven, uncovered, for another 10–15 minutes, until the chicken reaches 165°F (74°C) and the orzo is tender.
- Let the casserole rest for 5–7 minutes before serving.
Notes
For a smoky kick, stir in 1/2 teaspoon smoked paprika. For dairy-free, substitute Greek yogurt with dairy-free yogurt or coconut cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean