Craving a comforting meal after a long day? This viral one-pot tomato orzo is your new best friend! Bursting with the goodness of juicy cherry tomatoes, protein-packed chickpeas, and iron-rich spinach, this dish is a flavour explosion that's ridiculously easy to make. Get ready to fall in love with your new go-to dinner!
for serving
2 medium pieces
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Gather all ingredients: extra virgin olive oil, cherry tomatoes, garlic cloves, tomato paste, orzo, Italian seasoning, vegetable broth, salt, black pepper, baby spinach, cheese, and chicken breast.
Place a large, oven-safe pot or pan on the hob over medium heat. Add a generous drizzle of extra virgin olive oil. Add the cherry tomatoes to the pot, cover with a lid, and cook for 10 minutes, or until the tomatoes burst and soften.
While the tomatoes are cooking, mince the garlic cloves. Once the tomatoes have softened, add the minced garlic and tomato paste to the pot. Fry for 2 minutes, or until the tomato paste has caramelised. Add the orzo and Italian seasoning, then toast everything for 2 minutes, stirring constantly.
Pour in the vegetable broth, then season with salt and black pepper to taste. Cover the pot with a lid and bring to a gentle simmer over medium heat. Cook for 20 minutes, stirring often to prevent burning, until the orzo has absorbed most of the liquid and is al dente.
Season the chicken breast with salt and pepper. Place the chicken breast on top of the orzo and cook in the oven for 20 minutes, or until the chicken is cooked through.
Once the orzo is cooked and the chicken is cooked, remove the pot from the heat. Stir in the baby spinach until it wilts from the residual heat.
Serve the one-pot tomato orzo immediately. Garnish with your favourite cheese and a drizzle of extra virgin olive oil, if desired.
For an extra creamy texture, stir in a tablespoon of nutritional yeast or a dairy-free cream cheese alternative at the end.
Feel free to customise with other vegetables like chopped courgette or bell peppers, adding them with the tomatoes to cook down.
This dish is excellent for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob with a splash of extra vegetable broth if needed.