- Large 2" Deep Stovetop Pan with a Lid
Chicken Sausage Orzo Skillet
- 1 Yellow Onion diced, (about 250 grams, or 1 medium onion)
- ½ tbsp Extra Virgin Olive Oil
- 3 cups Water
- 1 tsp Reduced Sodium Chicken Base
- 1 cup Orzo (about 165 grams)
- 1 Red Bell Pepper diced, (about 165 grams, or 1 large pepper)
- 1 Jalapeno diced, (about 35 grams, or 1 large pepper)
- 1 Zucchini chopped (about 180 grams, or 1 medium zucchini)
- 5 Links Cajun Chicken Sausage sliced. Brand: Organics
- ¾ cup Frozen Corn (about 75 grams)
- 2 cups Baby Spinach (about 60 grams)
- ⅛ tsp Black Pepper
- ¼ tsp Garlic Powder
- ¼ cup Dubliner Cheese freshly shredded, (any white cheddar cheese works), (about 50 grams)
- 3 stalks Scallions diced, (about 15 grams)
- Heat a large 2" deep, stovetop pan with a lid to medium heat. Once the pan is hot add the oil and the diced onions. Cook the onions until soft about 5 minutes.
- Next, add the water and the chicken base to the pan. Turn the heat up to high. Once the water is boiling add the orzo to the pan and turn the heat back down to medium.
- Cook covered for about 6 minutes. After 6 minutes removed the lid and add the red bell pepper and jalapeno to the pan. Cook for 2-3 minutes stirring often to prevent burning.
- After the peppers have cooked for a few minutes it is time to add the zucchini, chicken sausage, frozen corn, and spinach. Stir in these ingredients until well combined and the spinach has wilted.
- Season with the black pepper and garlic powder, stir once more, and then cover with the lid and cook for another minute. This is simply warming the chicken sausage through. Most chicken sausage is already pre-cooked, therefore you only need to heat it through.
- After 1-2 minutes covered, remove the lid. Add the shredded cheese and diced scallions. Stir to combine and melt the cheese.
- Serve and Enjoy.
One-Pot Meals are some of my favorites. They are typically very easy to make, clean up is a breeze, and they are normally outstanding meal prep recipes. This Chicken Sausage Orzo Skillet checks all of those boxes. I hope you love this recipe as much as I do!
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
The fat in this recipe comes from the oil and the cheese. I do not recommend changing the amount of oil used as your onions will burn or everything will be too oily. However, you can easily adjust the amount of cheese, by removing it altogether or adding really as much as you want!
The carbs in this recipe come from the veggies and the orzo. Orzo being the easiest to make the most impact on your carbs. You could easily adjust the amount of orzo to increase or decrease the amount of carbs. Making adjustments to the amount of orzo you will also want to adjust the amount of water. 3x’s water to orzo.
The protein in this recipe comes from the chicken sausage. Also super easy to adjust the amount. You can add as much or as little as you would like. But pay attention to the packaging…not all chicken sausage is created equal, some have a ton of fat. The Organic brand has very little fat.
Yes. This recipe can be meal prepped. This recipe will last up to 6 days In the fridge.
Yes, this is a great recipe for freezing. I always recommend allowing to defrost overnight. I also recommend this dish be reheated with a few tablespoons of water or chicken broth to add a little moisture back into the dish.