Description
A hearty Mediterranean-inspired one-pot meal with tender chicken, orzo pasta, and a sun-dried tomato-coconut milk sauce. Packed with Mediterranean herbs and spinach for a rich yet halal-friendly dinner.
Ingredients
2 boneless skinless chicken breasts, cubed
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
Salt and pepper to taste
4 cloves minced garlic
1 small diced onion
1 cup oil-free sun-dried tomatoes, chopped
½ cup low-sodium chicken broth
1 cup coconut milk
1 cup uncooked orzo pasta
1 cup chopped spinach
1 cup Parmesan cheese
Instructions
Season chicken cubes with Italian seasoning, red pepper flakes, salt, and pepper
Add garlic, diced onion, and sun-dried tomatoes to the slow cooker
Pour in chicken broth, cover, and cook on low for 2-3 hours or high for 1.5 hours
Stir in coconut milk and uncooked orzo, cook on low uncovered for 30 minutes
Add chopped spinach and Parmesan cheese, stir until spinach wilts
Notes
Substitute coconut milk for heavy cream for halal compliance
Use non-dairy Parmesan if needed
Add red pepper flakes gradually for desired spice level
Chicken can be cooked on high for faster results
Freezes well for up to 3 months
- Prep Time: 10
- Cook Time: 190
- Category: trends
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg