Chicken Orzo Skillet

Skillet dishes are a close second to the crock pot. I've come to the conclusion I need to whip my skillet out more often, especially after discovering this flavor-packed dish.

While prepping this dish the aroma of onions, garlic and seasonings were so tantalizing. I couldn't wait for the finished product.

Possibly the greatest thing about this dish is how healthy it is! We're talking less than 350 calories (yes, you read correctly, LESS THAN), is pretty decent on the fat content, and PACKED with protein.

Chicken Orzo Skillet

1 pound boneless skinless chicken breast cut into approximately 1 inch cube
2 tsp garlic seasoning blend (your choice)
1 small onion, chopped
1 tsp olive oil
1 garlic clove, minced
1 can diced tomatoes (14.5 oz), undrained (to reduce the sodium use the "no salt added" tomatoes)
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry (Scott isn't a huge fan of spinach, so I reduced the amount to about 5 oz)
3/4 cup uncooked orzo pasta
1 cup reduced sodium chicken broth
1 tsp Italian seasoning
1/8 tsp crushed red pepper flakes, optional (next time I make this I'll up the crushed peppers to 1/4 tsp)
1/4 cup grated Parmesan cheese, optional

Sprinkle chicken with garlic seasoning blend (I put my cubed chicken in a gallon size zip lock bag, dumped in the seasoning and just shook the bag until the chicken was evenly covered).
In a large skillet, saute chicken and onion in oil for 5-6 minutes, or until chicken is no longer pink.
Add garlic to skilled; cook one minute longer.
Stir in tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes (if desired).
Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes, or until orzo is tender and liquid is absorbed.
Garnish with Parmesan cheese (if desired).
Yields four servings.

Nutrition Facts: 1.25 cups (w/o cheese) = 339 calories, 7 grams fat (1 gram saturated), 384 mg sodium, 38 grams carbohydrates, 5 grams fiber, 32 grams of protein

Dig in and enjoy!

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