Description
Pesto-coated chicken and tender orzo pasta tossed with creamy avocado for a quick, flavorful meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe avocados, pitted and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
Instructions
- Season the Chicken: In a medium bowl, combine the cubed chicken breasts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of red pepper flakes (if using). Toss well to ensure the chicken is evenly coated with the seasonings.
- Sear the Chicken: Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, or until it is golden brown and cooked through (internal temperature should reach 165°F/74°C). Cook in batches if needed.
- Add the Pesto: Once the chicken is cooked through, reduce the heat to low. Stir in the pesto, ensuring that all the chicken pieces are coated evenly. Cook for another 1-2 minutes, allowing the pesto to warm through.
- Set Aside: Remove the skillet from the heat and set the pesto chicken aside. Keep it warm while you prepare the orzo.
- Sauté the Orzo: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the orzo pasta and sauté for 2-3 minutes, stirring constantly, until the orzo is lightly toasted.
- Add Broth and Seasonings: Pour in the chicken broth, add 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until the orzo is tender and the liquid is absorbed. Stir occasionally.
- Fluff the Orzo: Once the orzo is cooked, remove the saucepan from the heat and fluff it with a fork.
- Combine Avocado Ingredients: In a medium bowl, combine the diced avocados, finely diced red onion, chopped fresh cilantro, and lime juice. Gently toss to combine.
- Season to Taste: Season the avocado mixture with salt and pepper to taste.
- Combine Orzo and Chicken: Add the cooked orzo to the skillet with the pesto chicken. Gently stir to combine, ensuring that the orzo is evenly coated with the pesto sauce.
- Add Avocado Mixture: Add the avocado mixture to the orzo and chicken mixture. Gently fold it in, being careful not to mash the avocado.
- Serve: Serve the pesto chicken avocado orzo immediately. Garnish with crumbled feta cheese (if using) and a sprinkle of fresh cilantro.
Notes
- Make it Vegetarian: Omit the chicken and add roasted vegetables such as zucchini, bell peppers, and cherry tomatoes.
- Add a Kick: Increase the amount of red pepper flakes for a spicier dish.
- Use Different Herbs: Experiment with different herbs such as basil, parsley, or oregano in the avocado mixture.
- Make it Ahead: The orzo and pesto chicken can be prepared ahead of time and stored separately in the refrigerator. Combine them with the avocado mixture just before serving.
- Add Some Greens: Stir in some baby spinach or arugula for added nutrients and flavor.
- Lemon Juice Alternative: If you don’t have lime juice, lemon juice works as a great substitute.
- Spice it Up: Add a pinch of cayenne pepper to the chicken while searing for an extra layer of heat.
- Cheese Options: If you’re not a fan of feta, try parmesan or goat cheese.
- Nut Allergy Alternative: If you have a nut allergy and are using store-bought pesto, make sure it’s nut-free or make your own pesto without pine nuts.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave (add a splash of water/broth) or in a skillet over medium heat, stirring occasionally.
- Serving Suggestions: Serve as a main course, with a side salad, or grilled vegetables. Great for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes