Tomato Basil Chicken Orzo
Tomato Basil Chicken Orzo is that clean, feel-good kind of meal prep that still tastes like a warm hug. It’s got just enough sauce to feel indulgent, just enough basil to feel fresh, and enough protein to make your macro app proud. Think: cozy pasta night meets macro efficiency—with two whole pounds of chicken breast riding shotgun.
The orzo simmers right in crushed tomatoes, garlic, and broth, soaking up flavor while you air fry or sear the chicken to golden, juicy perfection. A handful of spinach adds balance, and the basil brings that unmistakable pop of brightness that makes the whole thing feel like it came out of a restaurant kitchen instead of a plastic container. Optional lemon zest and parmesan? Highly encouraged.
This is a prep you’ll actually look forward to eating all week—light, comforting, and dialed in at 61g of protein per serving. Whether you’re cutting, maintaining, or just sick of boring bowls, Tomato Basil Chicken Orzo is the move. Prep it once, and you’ll wonder how you ever settled for sad desk lunches.
Tomato Basil Chicken Orzo
Equipment
Ingredients
For the Orzo:
- 1 cup dry orzo
- 14.5 oz canned crushed tomatoes
- 2 cups low-sodium chicken broth
- 2 cups spinach fresh or frozen
- 1 cup halved cherry tomatoes for added freshness
- 3 tbsp chopped fresh basil plus more for garnish
- 1 tbsp parmesan
- 1 tbsp lemon zest
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 1 tsp onion powder
- 1½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Chicken:
- 2 lbs boneless skinless chicken breast
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- Spray oil optional
Instructions
Cook the chicken (two methods):
- Air Fryer: Preheat to 400°F. Spray chicken breasts with oil and season with garlic powder, Italian seasoning, salt, and pepper. Air fry for 12–15 minutes, flipping halfway, until cooked through. Rest, then dice into bite sized pieces.2 lbs boneless skinless chicken breast, 1 tbsp garlic powder, 2 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, Spray oil
- Stovetop Sear: Heat a skillet over medium-high with spray oil. Season chicken as above, then sear 5–6 minutes per side until golden and cooked through. Rest, then dice into bite sized pieces.
Toast the orzo:
- In a large nonstick skillet over medium heat, spray lightly with oil. Add garlic and toast 30 seconds, then stir in dry orzo and toast 1–2 minutes.1 cup dry orzo, 2 cloves garlic
Build the sauce:
- Add crushed tomatoes, chicken broth, onion powder, Italian seasoning, salt, pepper, and optional cherry tomatoes. Stir to combine.14.5 oz canned crushed tomatoes, 2 cups low-sodium chicken broth, 1 tsp onion powder, 1½ tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, 1 cup halved cherry tomatoes
Simmer:
- Bring to a light boil, then reduce heat to medium-low. Cover and cook 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Finish it:
- Stir in spinach and chopped basil until wilted, then fold in the cooked chicken to coat in the sauce. Add parmesan and lemon zest to brighten, and adjust seasoning to taste.2 cups spinach, 3 tbsp chopped fresh basil, 1 tbsp parmesan, 1 tbsp lemon zest
Assemble your prep:
- Portion orzo evenly into containers, then place sliced chicken breast on top of each serving. Garnish with extra basil or chili flakes if desired.