Instructions:
- Cook the Chicken: Spray a large non-stick pan with low-calorie cooking spray and heat over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Cook for 6-8 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Orzo: In the same pan, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken stock and bring to a simmer. Stir in the orzo and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add the Vegetables and Creaminess: Once the orzo is cooked, stir in the spinach and cherry tomatoes. Cook for 2-3 minutes, until the spinach wilts and the tomatoes slightly soften.
- Finish the Dish: Return the cooked chicken to the pan. Stir in the fat-free natural fromage frais or Greek yogurt and the reduced-fat Parmesan-style cheese. Cook for another 2 minutes to heat everything through. Taste and adjust seasoning with salt and pepper as needed.
Serve hot and enjoy!
This recipe uses low-fat alternatives to make it suitable for a calorie-controlled eating plan, focusing on lean protein and plenty of vegetables.
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