Prep Time:40 minsTotal Time:40 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:6Yield:9 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Photographer: Antonis Achilleos, Food Stylist:Chelsea Zimmer
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1poundboneless, skinless chicken breasts, trimmed and cut into 1-inch pieces1teaspoondried oregano and/or thyme, divided1 ¼teaspoonssalt, divided¾teaspoonground pepper, divided2cupschopped onions1cupchopped carrots1cupchopped celery2clovesgarlic, minced1bay leaf4cupsunsalted chicken broth⅔cuporzo pasta, preferably whole-wheat4cupschopped kale1lemon, zested and juiced
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1teaspoondried oregano and/or thyme, divided
1 ¼teaspoonssalt, divided
¾teaspoonground pepper, divided
2cupschopped onions
1cupchopped carrots
1cupchopped celery
2clovesgarlic, minced
1bay leaf
4cupsunsalted chicken broth
⅔cuporzo pasta, preferably whole-wheat
4cupschopped kale
1lemon, zested and juiced
DirectionsHeat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerAdd the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerAdd broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes more.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerRemove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.Originally appeared: EatingWell Magazine, November 2019; updated November 2022
Directions
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerAdd the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerAdd broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes more.Photographer: Antonis Achilleos, Food Stylist:Chelsea ZimmerRemove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and sprinkle with 1/2 teaspoon each oregano (and/or thyme), salt and pepper. Cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the remaining 1 tablespoon oil, onions, carrots and celery to the pan. Cook, scraping up any browned bits, until the vegetables are soft and lightly browned, 3 to 5 minutes. Add garlic, bay leaf and the remaining 1/2 teaspoon oregano (and/or thyme). Cook, stirring, until fragrant, 30 to 60 seconds.
Add broth and bring to a boil over high heat. Add orzo. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add kale and the chicken, along with any accumulated juices. Continue cooking until the orzo is tender and the chicken is cooked through, 5 to 8 minutes more.
Remove from heat. Discard bay leaf. Stir in lemon zest, lemon juice and the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Originally appeared: EatingWell Magazine, November 2019; updated November 2022
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Nutrition Facts(per serving)245Calories7gFat24gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
