blackened chicken and greens with orzo is simple, flavorful, and filling. This recipe uses our blackened seasoning for rich, hearty flavor without all the ingredients and cook time. There's just something about this dish that makes it nostalgic, but also unique at the same time! Balanced with protein, fiber, and carbs, this is an easy meal you can feel great about eating and serving to those you love.
blackened chicken and greens with orzo (1-pot meal)
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Ingredients
1 Tbsp butter or other cooking fat
1 lb ground chicken
1+ bunch kale or collards (or a mix - you want 3-4 c chopped greens since they reduce so much)
2 tsp blackened seasoning
1 tsp veggie bouillon (or sub 2 c stock for veggie bouillon/water)
2/3 c orzo
2+ c water
2 green onions
Optional: 1 hot pepper, if you like a little heat
Instructions
- Heat 10-12" skillet over medium-high heat. Add 1 Tbsp butter or other cooking fat.
- Add 1 lb ground chicken. Sprinkle with 2 tsp blackened seasoning, then brown chicken for 5 minutes.
- While chicken is cooking, remove the center ribs from the kale/collards and chop into bite-sized pieces. Slice the green onions. If using, slice or chop hot pepper (I like mine sliced so it's not super dispersed in every bite - you get pops of heat when you bite into a slice).
- Add greens (and hot pepper, if using) to the pan. Stir and cook for 3 minutes.
- Add 2/3 c orzo and 1 tsp veggie bouillon + 2 c water (or sub in 2 c stock for veggie bouillon and water).
- Stir and cook 7 minutes. If the pan gets dry, add a bit more water.
- Turn off heat, add green onions, and stir. Serve topped with additional green onions, sugo salt, a drizzle of olive oil, pickled onions, fresh herbs, etc...
