Ingredients
Chicken and Seasoning
- 1 tablespoon extra virgin olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into ¼ inch square pieces
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Vegetables
- 2 cups red bell peppers, diced into ½ inch squares
- ½ cup minced onions
- 1 tablespoon minced garlic
Other Ingredients
- 1 cup dry uncooked orzo
- ½ tablespoon dried oregano
- 2 cups low or no salt chicken stock
- ½ cup crumbled goat cheese
Instructions
- Prepare the chicken: Cube the chicken breasts into ¼ inch square bite-sized pieces. Season them evenly with salt and black pepper, then set aside.
- Heat the oil: In a large pot or sauté pan, add the olive oil. Heat over medium-high heat for about 3 minutes until the oil just begins to shimmer, indicating it is hot enough for cooking.
- Cook the chicken: Add the seasoned chicken pieces to the hot pan. Cook for 7-9 minutes, stirring occasionally to brown all sides evenly until a nice golden brown exterior forms. If excess liquid is released during cooking, use paper towels to absorb and discard it to help the chicken brown properly.
- Prepare vegetables: While the chicken cooks, chop the onions, garlic, and dice the red bell peppers into ½ inch squares.
- Remove chicken and cook veggies: Once the chicken is browned, remove it from the pot and set aside in a large bowl. Reduce heat to medium, then add the red peppers, onions, and garlic to the pot. Cook for about 3 minutes until the vegetables soften and the onions and garlic become translucent. Add a splash of olive oil if needed to prevent sticking.
- Toast the orzo: Add the dry orzo to the pot with the vegetables. Stir continuously for about 1 minute to gently toast the pasta, enhancing its flavor.
- Combine and simmer: Return the cooked chicken to the pot. Add the chicken stock and dried oregano. Stir everything together, cover the pot, and cook over low heat for 10 minutes. Stir every few minutes to prevent the orzo from sticking to the bottom.
- Finish with goat cheese: After the orzo is fully cooked, stir in the crumbled goat cheese until it melts and blends smoothly into the dish.
- Serve and enjoy: Once combined, the dish is ready to be served hot. Enjoy your creamy, flavorful one pot meal!
Notes
- Removing excess liquid from the chicken while browning helps achieve a better sear and richer flavor.
- Stir the orzo gently while toasting and cooking to prevent sticking and uneven cooking.
- Adjust seasoning if desired after cooking; you can add a bit more salt or pepper to taste.
- For a spicier twist, consider adding red pepper flakes when cooking the vegetables.
- This dish can be made gluten-free by substituting orzo with a gluten-free pasta alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
