One Pot Mediterranean Chicken Orzo
This hearty One Pot Mediterranean Chicken Orzo is a great slimming friendly meal whether you're counting calories or following a diet plan like Weight Watchers.
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
If it’s a chilly day, then this recipe is one of those dishes that reminds you of summer! Our One Pot Mediterranean Chicken Orzo is ridiculously easy to make and is packed full of vibrant, Mediterranean flavours.
If you’ve never had orzo before then don’t be fooled – it might look like rice, but orzo is actually pasta! We absolutely love it and it makes a really nice change to pastas like penne or fusilli.
This One Pot Mediterranean Chicken Orzo takes about 10 minutes to prepare and you just need to pop everything into a pan and then throw it in the oven – easy!
What diets is this One Pot Mediterranean Chicken Orzo suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cubes
You could also enjoy this One Pot Mediterranean Chicken Orzo if you’re dairy free.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this One Pot Mediterranean Chicken Orzo recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make this One Pot Mediterranean Chicken Orzo?
First and foremost you need a sturdy casserole pot. We use ours at least once a week, and cook everything in it from stews to one pot dishes like this One Pot Mediterranean Chicken Orzo.
Next you need allspice. Not mixed spice, ALLSPICE! It’s nothing like mixed spice and really shouldn’t be substituted as such!
If you don’t have any allspice, we urge you to get some. It’s amazing paired with rosemary and thyme.
You also need some orzo which you can find in the pasta aisle at the supermarket (looks like rice!).
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‘First time making this never used Orzo before wow! The whole dish was so full of flavours. My daughters claimed the 2 portions I was going to freeze gave it a big thumbs up.’
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A good quality frying pan is essential for browning onions and frying peppers. Investing in a good non-stick one should last you for years!
Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
Spray a large frying pan with some low calorie cooking spray and heat gently.
Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
Set the chicken aside.
Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft.
Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180C.
Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off.
What should you should serve with One Pot Mediterranean Chicken Orzo?
This dish is really substantial enough on its own without any extra accompaniments, but if you fancied something extra you could try any of the following:
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook One Pot Mediterranean Chicken Orzo another way?
You could cook this dish in the slow cooker. Brown the chicken, add to the pot with all of the other ingredients, except the orzo and parsley. Cook on high for 2-3 hours. Add the orzo and some extra stock if required and cook for a further 35-40 minutes on high until the orzo is tender.
How do you know when this One Pot Mediterranean Chicken Orzo is cooked?
You should cook this dish until the chicken is cooked through, the juices run clear and the orzo is tender.
This should take approx 50 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this One Pot Mediterranean Chicken Orzo in the fridge?
Once you’ve served it, ideally you should eat it within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of One Pot Mediterranean Chicken Orzo in the fridge for approximately 3 days or so.
Can I freeze this One Pot Mediterranean Chicken Orzo?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this One Pot Mediterranean Chicken Orzo?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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One Pot Mediterranean Chicken Orzo
This hearty One Pot Mediterranean Chicken Orzo is a great slimming friendly meal whether you’re counting calories or following a diet plan like Weight Watchers.
- KCals 437
- Carbs 53G
- Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
- Spray a large pan with some low calorie cooking spray and heat gently.
- Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
- Set the chicken aside.
- Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft.
- Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180°C.
- Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off
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