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Healthy Mexican Chicken Orzo - Bright, Flavorful, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into small bite-size pieces
  • 1 tablespoon olive oil (plus more as needed)
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 1 cup dry orzo (whole-wheat orzo if available for extra fiber)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) low-sodium black beans, drained and rinsed
  • 2 cups low-sodium chicken broth (plus up to 1/2 cup more if needed)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • Zest and juice of 1 lime
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup frozen corn (optional)
  • Optional toppings: diced avocado, crumbled cotija or a sprinkle of shredded Monterey Jack, sliced green onions, Greek yogurt instead of sour cream

Method
 

  1. Season the chicken: In a bowl, toss the chicken with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Set aside while you prep the veggies.
  2. Sauté aromatics: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Brown the chicken: Push veggies to the side, add a touch more oil if the pan looks dry, and add the chicken in a single layer. Cook 3–4 minutes, stirring once or twice, until lightly browned on the edges.
  4. Toast the orzo: Stir in the dry orzo. Cook 1–2 minutes, stirring, to lightly toast the pasta. This helps it stay al dente.
  5. Add liquids and beans: Pour in chicken broth and the entire can of diced tomatoes with juices. Stir in black beans and corn if using. Bring to a gentle boil.
  6. Simmer: Reduce heat to medium-low. Cover and cook 10–12 minutes, stirring once or twice to prevent sticking. If the orzo absorbs liquid too quickly, add up to 1/2 cup more broth. Cook until the orzo is tender but not mushy and the chicken is cooked through.
  7. Finish with freshness: Turn off heat. Stir in lime zest, lime juice, and cilantro. Taste and adjust salt, pepper, or lime as needed.
  8. Serve: Spoon into bowls and top with avocado, a sprinkle of cheese, green onions, or a dollop of Greek yogurt if you like. Enjoy warm.