Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 teaspoons Cajun seasoning
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 cup diced bell peppers (red and green)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken strips with Cajun seasoning, salt, and pepper.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add chopped onion and bell peppers. Cook until tender, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds.
- Stir in orzo pasta and cook for 1-2 minutes to toast.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
- Return cooked chicken to the skillet and stir to combine. Cook for an additional 2 minutes to reheat.
- Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- You can substitute turkey or shrimp for chicken.
- Adjust Cajun seasoning to spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
- Diet: Gluten-Free (use gluten-free orzo)
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg