Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 large yellow onion, sliced
- 3 tablespoons olive oil
- 3 cups cooked orzo pasta
- 1 cup shredded Gruyere cheese
- 2 teaspoons thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes. Set aside.
- In a baking dish, toss chicken cubes with 1 tablespoon olive oil, thyme, salt, and pepper. Roast in the oven for 20-25 minutes until cooked through.
- Mix cooked orzo with the caramelized onions and roasted chicken. Transfer to a casserole dish.
- Sprinkle shredded cheese evenly over the top. Bake for 15 minutes until bubbly and golden brown.
- Garnish with fresh parsley before serving. Enjoy hot!
Notes
- Ensure onions are caramelized properly for rich flavor.
- You can substitute Gruyere with mozzarella or Swiss cheese.
- For a gluten-free version, use gluten-free orzo or rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: French-inspired American
- Diet: Comfort food
Nutrition
- Serving Size: 1 piece
- Calories: 470 Kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg