Pesto Chicken Orzo Bake
This Pesto Chicken Orzo Bake is the perfect quick and easy weeknight dinner. Roasted chicken is nestled in a base of orzo, pesto, and roasted red peppers for a rich and satisfying meal the whole family will love.
Ingredients
- 1 lb chicken breasts boneless, skinless
- 1 tablespoon avocado oil or other neutral oil
- 1 ea roasted red pepper ½ a 12 oz jar
- 1 can chicken broth 14 oz
- ¼ cup water see notes
- 6 tablespoon pesto
- 8 oz orzo dry pasta
- ¼ cup feta cheese
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350 and slice chicken breasts in half lengthwise to make them thinner.
- Season chicken with salt, black pepper, and garlic powder and sear over medium-high heat for 2-3 minutes per side and remove to a plate. Cut roasted pepper into bite sized pieces while the chicken sears.
- In a large skillet or pan with a lid, stir together the orzo, pesto, chicken broth, roasted red pepper pieces, and water together.
- Place chicken back in, cover with lid and bake for 20-25 minutes until chicken is fully cooked and pasta is tender. Garnish with feta and enjoy!
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Notes
The broth and water together should be 2 cups of liquid, most cans are 1 and ¾ cups. If using a larger container or chicken bouillon you can use 2 cups broth and omit the water.
To use boneless chicken thighs, sear an extra 1-2 minutes on each side. To use leftover or rotisserie chicken, skip the sear since those are already cooked.
Nutrition
Calories: 488kcalCarbohydrates: 45gProtein: 34gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 84mgSodium: 1.025mgPotassium: 570mgFiber: 2gSugar: 3gVitamin A: 531IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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