マリーミーチキンオルゾ

@kalejunkie my VIRAL MARRY ME CHICKEN ORZO is back because it is one of my fav recipes (ever). Thousands of you have made this and love it too!⁣ The whole meal comes together in ~20 minutes and the best selling point is that there’s almost no chopping involved! You can also make it gluten-free, dairy-free, and customize it to your liking (see the notes below).⁣ ⁣ SAVE this post, SHARE with friends and be sure to FOLLOW me @kalejunkie for more easy, delicious recipes like this!⁣ ⁣ Makes 4-6 servings ⁣ 1 1/2 lbs boneless, skinless chicken breast, cubed⁣ 2 tb olive oil ⁣ 4-5 cloves garlic, mashed⁣ ¾ cup sun-dried tomatoes, packed in oil and drained⁣ 2 tsp italian seasoning⁣ 2 tsp paprika ⁣ ½ tsp salt⁣ 1 tsp black pepper⁣ 1 cup uncooked orzo⁣ 2 3/4 cups chicken broth⁣ ¾ cup heavy cream or full fat coconut milk⁣ 2 handfuls fresh spinach ⁣ ¾ cup parmesan cheese, freshly grated⁣ ⁣ Pat chicken dry and cut into bite sized cubes. Heat a large non-stick skillet on the stove over medium heat. Add the olive oil. Once hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook. Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes. Then, add in the orzo and broth and stir well. Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn’t stick to the bottom of the pan. Once the orzo is cooked through, add in the heavy cream/coconut milk and spinach and stir until the spinach is wilted. Finally, add in the freshly-grated parmesan cheese and stir one last time. If yours is a bit liquidy, DO NOT WORRY! The orzo will soak it up bc pasta absorbs—give it 5 min and you’ll see!⁣ ⁣ Notes: if using gluten-free orzo, reduce chicken broth amount to 2 cups. For dairy-free, use the coconut milk instead of heavy cream and omit the parmesan cheese or use a vegan parm. ⁣ ⁣ #marrymechicken #marrymechickenorzo #viralrecipes