Description
1 lb boneless, skinless chicken breasts, cooked and shredded
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
Cook the orzo pasta according to the package instructions, then drain and set aside.
In a large mixing bowl, combine the shredded chicken, cooked orzo, cherry tomatoes, black olives, red onion, feta cheese, basil, olive oil, oregano, garlic
powder, salt, and black pepper. Mix well.
Pour the chicken broth over the mixture and stir to combine. Spread the mixture evenly into the prepared baking dish.
Sprinkle the top with grated Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until heated through.
Remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool slightly before serving.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 kcal per serving
Servings: 6 servings
