Chicken Pesto Orzo Bowls
Classic Italian flavors come together in a simple and delicious meal. It's a flavor-packed, fuss-free dinner that's as easy to make as it is to enjoy.
Servings: 6 servings
Ingredients
- 1 lb orzo pasta
- 1 pint cherry tomatoes, quartered
- 8 oz mozzarella cheese, cut into bite sized pieces
- 4 cups cooked chicken, shredded and warmed (1 rotisserie chicken)
- 8 oz basil pesto
- 2 cups baby spinach
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook for 7 to 8 minutes, until the pasta is al dente. Drain and add to a large bowl.
- Add the cherry tomatoes, mozzarella cheese, chicken, and pesto to the pasta. Toss until well combined.
- Add the spinach and continue to toss until the spinach is combined and slightly wilted.
- Taste for seasoning and serve.
Notes
- Mozzarella pearls are great for this recipe to save on prep time.
- A rotisserie chicken is perfect for this recipe and saves a ton of time. If you’re cooking your own chicken, bake in the oven with a little salt, pepper, and garlic powder at 375°F for about 25 minutes.
- If you’re having trouble coating all of the ingredients in the pesto, add a little olive oil.
- Make the chicken in advance: bake in the oven with a little salt, pepper, and garlic powder at 375°F for about 25 minutes, then shred. Store in an airtight container in the refrigerator until you’re ready to use it.
- Quarter the tomatoes in advance. Store them in the refrigerator until you’re ready to use them.
Nutrition
Calories: 656kcal | Carbohydrates: 63g | Protein: 40g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 563mg | Potassium: 624mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2251IU | Vitamin C: 21mg | Calcium: 202mg | Iron: 3mg
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