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When it comes to versatile meal options, few dishes can match the appeal of Sun-Dried Tomato Chicken Orzo Cups. This delightful recipe combines the rich flavors of sun-dried tomatoes and tender chicken with the unique texture of orzo pasta, creating a culinary experience that is both satisfying and eye-catching. Whether you're looking for a quick weeknight dinner, a convenient meal prep solution, or a crowd-pleasing appetizer for your next gathering, these orzo cups are sure to impress.

Sun-Dried Tomato Chicken Orzo Cups

Discover the delightful flavors of Sun-Dried Tomato Chicken Orzo Cups, a versatile and easy recipe perfect for any occasion. This dish combines tender chicken, tangy sun-dried tomatoes, and creamy cheeses, all nestled in bite-sized orzo pasta cups. Ideal as a quick weeknight meal, meal prep option, or a crowd-pleasing appetizer, these cups are filled with nutritious ingredients and are sure to impress friends and family alike. Enjoy a satisfying dish that's as tasty as it is visually appealing!
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Ingredients
  

1 cup orzo pasta

1 cup cooked chicken, shredded (rotisserie chicken works great)

1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)

1/2 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1/4 cup red onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon salt (to taste)

1/2 teaspoon black pepper (to taste)

1/4 cup fresh basil, chopped (for garnish)

Cooking spray or oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or olive oil.

    Cook Orzo: In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.

        Combine Ingredients: In a mixing bowl, combine the cooked orzo, sautéed onion and garlic, shredded chicken, chopped sun-dried tomatoes, fresh spinach, feta cheese, grated Parmesan, oregano, salt, and black pepper. Mix well to combine all ingredients.

          Fill Muffin Tin: With a spoon, fill each muffin cup of your prepared muffin tin with the orzo mixture, packing it down slightly to ensure they hold their shape.

            Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and the mixture is heated through.

              Cool and Serve: Allow the orzo cups to cool in the tin for about 5 minutes before gently removing them with a fork or spoon. Serve warm, garnished with fresh basil.

                Enjoy: These Sun-Dried Tomato Chicken Orzo Cups can be served immediately or stored in an airtight container in the fridge for up to 3 days. They are perfect for meal prep or as an appetizer for gatherings!

                  Prep Time, Total Time, Servings:

                    20 minutes | 45 minutes | 12 cups