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+ servings

One Pot Mediterranean Chicken Orzo

  • Prep Time
    15 MINS
  • Cook Time
    50 MINS
  • KCals 437
  • Carbs 53G
WW Points
  • 11 Green
  • 11 Blue
  • 11 Purple


  • 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


  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