One-Pot Mediterranean Chicken Orzo


6 boneless chicken thighs skin removed

250 g orzo

1 stick celery diced

1 carrot diced

1 tsp salt

1 onion diced

1.5 tsp paprika

4 mushrooms roughly sliced

6 cloves garlic left whole

1 handful cherry tomatoes

1 lemon juice only

500 ml chicken stock made with 1 chicken stock cube and boiling water

1 handful flat-leaf parsley leaves roughly chopped

1.5 tsp ground allspice

0.5 tsp ground turmeric

low calorie cooking spray


Put the chicken thighs into a bowl, mix the paprika, ground allspice, turmeric and salt and add to the bowl with the chicken. Leave for about 10-15 mins. In the meantime, chop the vegetables.

Spray a large pan with the low calorie spray and heat gently.

Brown the chicken thighs on both sides.

Set the chicken aside.

Add a few more sprays of low calorie spray to the pan, then fry the onion, carrot, celery, garlic and mushrooms until soft.

Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on for 30 mins at 180°C.

Remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off

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