When the day drags on and you’re craving something warm but not heavy, this low calorie chicken orzo steps in just right. It’s a dish that feels like a comforting hug, yet leaves you light enough to not dread the scale the next morning. There’s something about the way the orzo soaks up the gentle broth, mingling with tender chicken and crisp veggies, that makes it a quietly satisfying meal.
I remember the first time I made this—half distracted by a phone call, I almost let the garlic burn, but the kitchen filled with that familiar aroma, pulling me back to the moment. The tomatoes softened just enough, bursting with sweetness, and the freshness of lemon and parsley at the end brightened everything up. It wasn’t perfect—my timing was slightly off, and I had to nudge the chicken pieces around a bit more than I planned—but that imperfection made it feel homemade, real.
- Light yet filling, this meal balances health and comfort in every bite.
- The one-pan approach means fewer dishes, though it does ask you to keep an eye on the orzo so it doesn’t stick.
- Fresh vegetables add texture and color, but you can easily swap in what you have on hand.
- It’s simple—and that’s kind of the point, especially on busy nights.
If you’re new to cooking with orzo or just want something straightforward, this recipe won’t overwhelm you. It’s forgiving enough for casual cooks and satisfies without feeling like a chore.
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Low Calorie Chicken Orzo
- Total Time: 35 minutes
- Yield: 4 1x
Description
A light and healthy low calorie chicken orzo recipe featuring tender chicken breast, orzo pasta, and fresh vegetables, perfect for a nutritious and satisfying meal.
Ingredients
1 cup orzo pasta
2 boneless skinless chicken breasts (about 12 ounces), cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 cup cherry tomatoes, halved
3 cups low sodium chicken broth
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add the chopped onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and season with salt, black pepper, and dried oregano.
Cook the chicken for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
Add the diced zucchini and cherry tomatoes to the skillet and cook for 3 minutes until slightly softened.
Pour in the chicken broth and bring the mixture to a boil.
Add the orzo pasta to the boiling broth, reduce heat to medium-low, and simmer uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and the broth is mostly absorbed.
Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.
Adjust seasoning with additional salt and black pepper if needed.
Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
For equipment, a large non-stick skillet is your best friend here, helping keep everything from sticking and making cleanup easier. This dish pairs wonderfully with a crisp green salad or some crusty bread if you’re feeling indulgent. I’ve tried adding chopped spinach or swapping zucchini for bell peppers, and while it changes the flavor, it still feels just as homey (though I haven’t tested all veggie combos extensively). Sometimes I toss in a pinch of red pepper flakes for a subtle kick, but that’s really a matter of mood.
FAQ
Can I use a different protein? Sure! Turkey or even tofu could work, but cooking times may vary.
Is orzo gluten-free? Traditional orzo isn’t, but you could try a gluten-free pasta alternative, though texture might differ.
How long does this keep? Leftovers store well in the fridge for up to three days and reheat nicely on the stove or microwave.
Give this low calorie chicken orzo a try tonight—once you taste how effortlessly it comes together, it might just become your go-to for those cozy weeknights.