Quick, wholesome, and flavorful weeknight dinner with chicken, feta, orzo, and sun-dried tomatoes. This is a farm favorite!
Ingredients:
- 2 packs boneless/skinless chicken breasts
- 2 cups orzo
- 3.5 cups chicken bone broth
- 1 jar sun-dried tomatoes
- 1 block feta cheese
- Handful Italian cheese
- Handful spinach
- 1 tbsp olive oil
- Salt, pepper, garlic powder, onion powder
Instructions:
- Thaw chicken and season with salt, pepper, garlic, and onion powder.
- Cook chicken in skillet until no pink remains.
- Preheat oven to 400°F and grease sheet pan with butter.
- Place feta block in center.
- Add chicken, tomatoes, spinach, and drizzle olive oil.
- Spread orzo evenly, pour in bone broth ensuring orzo is submerged.
- Bake 20 min, stir, bake another 20 min.
- Sprinkle Italian cheese and high broil until crispy.
- Let cool 5 min, serve.
Tips & Variations: Swap chicken breasts for thighs; add bell peppers or zucchini; assemble ahead.
Serving Suggestions: Side salad, roasted veggies, or pasta.