Creamy Chicken Fajita Orzo
Creamy Chicken Fajita Orzo
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon lime juice
For the Orzo
- 1 tablespoon avocado oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 purple onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup orzo pasta
- 1/2 teaspoon ground cumin, additional
- 1/2 teaspoon chipotle chili powder, additional
- 15 ounces tomato sauce
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup pepper jack cheese, shredded
- 2 tablespoons fresh cilantro or parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts in a medium bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with garlic powder, onion powder, 1 teaspoon of chipotle chili powder, smoked paprika, dried oregano, black pepper, 1/2 teaspoon of ground cumin, and salt. Squeeze 1 tablespoon of lime juice over the seasoned chicken. Mix all the ingredients thoroughly to ensure the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
Chop the red bell pepper, green bell pepper, and purple onion. Mince the garlic cloves.
⏱️ 5 min
- 3
Heat 1 tablespoon of avocado oil in a large skillet or pan over medium-high heat. Sear the marinated chicken for approximately 5 minutes per side, until it is golden brown with a nice char and cooked through. If chicken pieces are very thick, you may need to finish cooking them in a 375°F oven for 5-10 minutes. Remove the cooked chicken from the pan and set it aside on a cutting board.
⏱️ 10 min
- 4
In the same skillet, using the residual oils and fond from the chicken, add the chopped red bell pepper, green bell pepper, and purple onion. Sauté these vegetables for 3-5 minutes until slightly softened. Add the tomato paste to the sautéed vegetables and continue to sauté for another 2 minutes, stirring frequently, to remove the raw tomato taste.
⏱️ 7 min
- 5
Add the orzo pasta to the pan with the vegetables and tomato paste. Toast the orzo for 2-3 minutes, stirring occasionally. Then, add the minced garlic and sauté until fragrant, about 1 minute. Season the mixture with the additional 1/2 teaspoon of ground cumin and 1/2 teaspoon of chipotle chili powder, stirring to combine.
⏱️ 6 min
- 6
Pour the tomato sauce and chicken broth into the pan. Stir to combine all ingredients. Bring the mixture to a simmer.
⏱️ 3 min
- 7
Reduce heat to medium-low, cover, and allow the orzo to cook at a simmer for 10-12 minutes, or until the liquid is mostly absorbed and the orzo is cooked through, stirring occasionally to prevent sticking.
⏱️ 12 min
- 8
Once the orzo is cooked, pour in the heavy cream and sprinkle with the shredded pepper jack cheese. Stir the mixture until it becomes creamy and the cheese has completely melted and is incorporated.
⏱️ 2 min
- 9
Chop the previously cooked chicken into bite-sized pieces. Add the chopped chicken to the creamy orzo mixture in the pan. Stir everything together until the chicken is evenly distributed throughout the orzo.
⏱️ 2 min
- 10
Serve the creamy chicken fajita orzo hot, garnished with fresh chopped cilantro or parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Fajita Orzo
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon lime juice
For the Orzo
- 1 tablespoon avocado oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 purple onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup orzo pasta
- 1/2 teaspoon ground cumin, additional
- 1/2 teaspoon chipotle chili powder, additional
- 15 ounces tomato sauce
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup pepper jack cheese, shredded
- 2 tablespoons fresh cilantro or parsley, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts in a medium bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with garlic powder, onion powder, 1 teaspoon of chipotle chili powder, smoked paprika, dried oregano, black pepper, 1/2 teaspoon of ground cumin, and salt. Squeeze 1 tablespoon of lime juice over the seasoned chicken. Mix all the ingredients thoroughly to ensure the chicken is well coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
Chop the red bell pepper, green bell pepper, and purple onion. Mince the garlic cloves.
⏱️ 5 min - 3
Heat 1 tablespoon of avocado oil in a large skillet or pan over medium-high heat. Sear the marinated chicken for approximately 5 minutes per side, until it is golden brown with a nice char and cooked through. If chicken pieces are very thick, you may need to finish cooking them in a 375°F oven for 5-10 minutes. Remove the cooked chicken from the pan and set it aside on a cutting board.
⏱️ 10 min - 4
In the same skillet, using the residual oils and fond from the chicken, add the chopped red bell pepper, green bell pepper, and purple onion. Sauté these vegetables for 3-5 minutes until slightly softened. Add the tomato paste to the sautéed vegetables and continue to sauté for another 2 minutes, stirring frequently, to remove the raw tomato taste.
⏱️ 7 min - 5
Add the orzo pasta to the pan with the vegetables and tomato paste. Toast the orzo for 2-3 minutes, stirring occasionally. Then, add the minced garlic and sauté until fragrant, about 1 minute. Season the mixture with the additional 1/2 teaspoon of ground cumin and 1/2 teaspoon of chipotle chili powder, stirring to combine.
⏱️ 6 min - 6
Pour the tomato sauce and chicken broth into the pan. Stir to combine all ingredients. Bring the mixture to a simmer.
⏱️ 3 min - 7
Reduce heat to medium-low, cover, and allow the orzo to cook at a simmer for 10-12 minutes, or until the liquid is mostly absorbed and the orzo is cooked through, stirring occasionally to prevent sticking.
⏱️ 12 min - 8
Once the orzo is cooked, pour in the heavy cream and sprinkle with the shredded pepper jack cheese. Stir the mixture until it becomes creamy and the cheese has completely melted and is incorporated.
⏱️ 2 min - 9
Chop the previously cooked chicken into bite-sized pieces. Add the chopped chicken to the creamy orzo mixture in the pan. Stir everything together until the chicken is evenly distributed throughout the orzo.
⏱️ 2 min - 10
Serve the creamy chicken fajita orzo hot, garnished with fresh chopped cilantro or parsley.
⏱️ 1 min