One Pot Mediterranean Chicken Orzo

  • 15MINS
  • 50MINS
  • Serves 4
  • 437KCAL

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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4

NutritionPer Serving

  • Calories437
  • Carbs53g
  • Protein31g
  • Fat9.9g
  • Saturates2.3g
  • Sugars5.6g

One Pot Mediterranean Chicken Orzo - Pinch of Nom Slimming Recipes

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;

  • Orzo
  • 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?

  • You need to count 11 Points per portion of this One Pot Mediterranean Chicken Orzo recipe if you’re on WW Green. 
  • You need to count 11 Points per portion of this One Pot Mediterranean Chicken Orzo recipe if you’re on WW Blue.
  • You need to count 11 Points per portion of this One Pot Mediterranean Chicken Orzo recipe if you’re on WW Purple.

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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We used a Le Creuset shallow casserole for this, but a friend of ours swears by the VonShef cast irons ones. They’re pretty damn good.

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!

How many calories are in this One Pot Mediterranean Chicken Orzo?

There are 437 calories in each portion of our slimming friendly One Pot Mediterranean Chicken Orzo which means it falls into our Weekly Indulgence category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.

Step 1 pinchofnom.com

Step 2

Spray a large frying pan with some low calorie cooking spray and heat gently.

Step 3

Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.

Step 3 pinchofnom.com

Step 4

Set the chicken aside.

Step 5

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.

Step 6

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.

Step 6 pinchofnom.com

Step 7

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.

One Pot Mediterranean Chicken Orzo - Pinch of Nom Slimming RecipesWhat 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:

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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.
  • Prep Time
    15 MINS
  • Cook Time
    50 MINS
  • WW
    9 Smart
    Points
  • KCals 437
  • Carbs 53G
  • WW Points:
  • Updating soon

Ingredients

  • 6 boneless chicken thighs skin removed
  • 250 g orzo
  • 1 stick celery diced
  • 1 carrot diced
  • 1 tsp salt
  • 1 onion diced
  • 1.5 tsp paprika
  • 4 mushrooms roughly sliced
  • 6 cloves garlic left whole
  • 1 handful cherry tomatoes
  • 1 lemon juice only
  • 500 ml chicken stock made with 1 chicken stock cube and boiling water
  • 1 handful flat-leaf parsley leaves roughly chopped
  • 1.5 tsp ground allspice
  • 0.5 tsp ground turmeric
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables.
  2. Spray a large pan with some low calorie cooking spray and heat gently.
  3. Cook the chicken thighs until they start to brown. Turn them over and brown the other sides.
  4. Set the chicken aside.
  5. 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.
  6. 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.
  7. 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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176 comments

See what others have to say

LisaTuesday 14th November 2017

Could I use rice instead of orzo?

Reply

NanSaturday 11th November 2017

I made this for our supper this evening. It did not look like your picture!!! However it tasted great. I will make it again, but will tweak the spices more to our tastebuds.

Reply

Tracey FoulgerFriday 10th November 2017

I don’t have any allspice is there anything else I can use instead?

Reply

TesMonday 6th November 2017

I’m making this tonight, how much Orzo do u use for the recipe?
Thanks

Reply

NatalieMonday 16th October 2017

I dont have enough Orzo, without going to the shop. Any alternatives, Rice?

Reply

KarenSunday 15th October 2017

Made this last night and was delicious, will definitely be making again…….and again……and again!

Reply

BevTuesday 10th October 2017

Would like to try this recipe st the weekend but my guests have gluten free diets. If I were to make it with rice what type should I use and would the timings be similar? Thanks.

Reply

fionaSunday 8th October 2017

Delicious recipe and I always follow but found a bit dry – at what stage could I have added a bit more water?

Reply

TinaTuesday 3rd October 2017

Hi found you recently on Facebook and after looking at all the yummy pics I tried this tonight. I absolutely hate pasta, but this was delicious. Can’t wait to try other recipes. So disheartening thinking of what to cook every night ????

Reply

Helen LoftsSunday 1st October 2017

I just bought a cast iron flat round dish with lid from Sainsbury’s as half price at £22.50. It’s fab. They do a large and small casserole dish too half price at the moment ????

Reply

MichelleSunday 24th September 2017

Just made this and it was delicious thanks! I doubled up on ingredients and wondered if it can be frozen or not?
Thanks

Reply

Stacey Grace ClarkSunday 24th September 2017

1st attempt at this tonight and was a pleasure to make… the smell alone was warming and the taste exceptional… def. will be having this again, a very satisfying dish and the husband throughly enjoyed it… top top marks 🙂 and thank you…

Reply

SueSunday 24th September 2017

Just eaten this with Hubby. Was exquisite. Hubby loved it. Was very moist and tasty. Definitely a keeper.

Reply

LisaSunday 24th September 2017

Cooked this last night. Very tasty but I thinking would prefer it with rice. Would I do it again definitely yes …..
with rice .

Reply

Maureen J McDonnellSunday 24th September 2017

Hi,
Firstly thanks for your fantastic recipes.

I am in the process of purchasing a cast iron pot. Having never had one do you prefer enamel coated or just cast iron. Do either affect flavours?.
Tia.

Maureen.

Reply

DianneThursday 21st September 2017

Are the chicken thighs boneless?

Reply

Kelly ClaudiusWednesday 20th September 2017

This looks absolutely amazing. And perfect for the beginning of Spring (which it is in Australia) – bright and colourful like Spring, but with a ‘comfort food’ factor. Can’t wait to try it.

Reply

LynneMonday 18th September 2017

Hi. Can you use curly parsley or dried parskey instead of fkat leaf.

Reply

HannahSaturday 16th September 2017

I did this last night and thought it was absolutely delicious but my husband wasn’t keen on the allspice as it smells a bit like cloves. Is there a different spice I can use or would it work to leave it out? Thanks

Reply

Clare EvansFriday 15th September 2017

Hi there just after some advice please I’ve bought the all spice the exact one as the pic it smells really heavy with clove just like 5 spice just wondering if its supposed to be this way?

Reply

CharlieFriday 15th September 2017

Hello PON,
I’m making this, this evening so just to double check I add the orzo uncooked?

Reply

KarenThursday 14th September 2017

Thank you so much for this recipe. Made this tonight for the first time. So quick to prepare, and so full of flavour. Absolutely love it. My 87 year old mother in law, who doesn’t eat very much at all, said “I really like this stuff underneath the chicken”, and had a second helping. High praise indeed!

Reply

EthelThursday 14th September 2017

Can’t wait to print this recipe, just found some orzo in store cupboard, looks delicious thankyou

Reply

    Emma TFriday 15th September 2017

    Hi Ethel,

    We are working on technical issues with the print button – why not add http://www.pinchofnom.com as a bookmark on your browser in the meantime so you can find all your favourites recipes with just one click ????

    Reply

LouiseTuesday 12th September 2017

6 whole garlic cloves seems a lot to me. Is this dish very garlicky? I plan on making it tonight and would need my children to eat it.

Thank you

Reply

    LouiseTuesday 12th September 2017

    Thank you 🙂 I’ll try that.

    Reply

Mary caddenMonday 11th September 2017

I’m not a great cook but these recipes are so easy I’m enjoying trying them without the expense of fancy ingredients

Reply

    Emma TMonday 11th September 2017

    Hi Mary,

    So glad you enjoyed it!

    Reply

BiancaFriday 8th September 2017

I’m not Keene on while tomatoes, what can I replace it with? Passata? And how much thxs

Reply

    Emma TSunday 10th September 2017

    Hi Bianca,

    You can leave them out – perhaps replace with some peppers instead. You may need a little extra stock to compensate ????

    Reply

SharonFriday 8th September 2017

Advice please, I really can not stand mushrooms or whole / solid tomatoes only passatta. Are there any swaps I could make to this recipe?

Reply

    Emma TMonday 11th September 2017

    Hi Sharon,

    You can leave the mushrooms and tomatoes out, perhaps add a little passata and some different veg instead ????

    Reply

EmmaThursday 7th September 2017

Can I make this with chicken breasts instead?

Reply

    Emma TMonday 11th September 2017

    Hi Emma,

    Yes, just check the cooking times and adjust accordingly ????

    Reply

Sharon CliftonSunday 3rd September 2017

Could this be made in a slow cooker?

Reply

    Emma TMonday 11th September 2017

    Hi Sharon,

    The cooking times would vary in a slow cooker, and it wouldn’t get that lovely golden top. It’s probably best to stick to the original method, though could be made in advance and reheated thoroughly ????

    Reply

ManoirSunday 3rd September 2017

Just a beautiful recipe to an already extensive, marvellous collection of food.

Reply

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