Ingredients
1 lb boneless chicken breasts or thighs, cut into chunks
1 cup uncooked orzo pasta
2 cups chicken broth
1 cup shredded Monterey Jack cheese
1/2 cup cooked bacon, crumbled
1/2 cup cherry tomatoes, halved
1/2 onion, diced
1 tsp garlic powder
1 tbsp olive oil
Salt and pepper to taste
Optional garnish: green onions, parsley
Instructions
Heat olive oil in a large skillet over medium heat. Add chicken, season with garlic powder, salt, and pepper. Cook until browned and cooked through. Remove and set aside.
In the same skillet, sauté onion until soft (about 3 minutes).
Stir in uncooked orzo and toast for 1–2 minutes.
Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 8–10 minutes until orzo is tender.
Stir in Monterey Jack cheese, cooked bacon, and tomatoes. Return chicken to the skillet.
Cook a few more minutes until everything is hot and creamy. Garnish and serve straight from the pan!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 per serving
- Fat: 21g per serving
- Carbohydrates: 34g per serving
- Protein: 22g per serving