1 1/2 cups jarred or boxed unsalted diced tomatoes
2 4-inch sticks cinnamon
1 bay leaf
1/2 tsp dried oregano
1 cup (6 oz) whole-wheat orzo pasta
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375°F.
In a Dutch oven or large ovenproof pot on medium-high, heat 1⁄2 tbsp oil. Sprinkle chicken evenly with salt and pepper. To Dutch oven, add chicken and cook for about 5 minutes, turning to brown on all sides. Remove from Dutch oven and set aside.
Reduce heat to medium and add remaining 1⁄2 tbsp oil to Dutch oven. Add onion and sauté for about 3 minutes, until softened. Add garlic and tomato paste, sauté for 1 minute, stirring. Add wine, and cook for 1 more minute, stirring and scraping up browned bits from bottom of pan with a spoon.
Add broth, tomatoes, cinnamon, bay leaf and oregano. Increase heat and bring to a boil. Return chicken to Dutch oven, placing meat side down in liquid. Cover, turn off heat and transfer to oven. Bake for 30 minutes.
Carefully remove from oven and uncover. Stir in pasta and 2 cups boiling water. Return to oven, uncovered, for another 30 minutes, until orzo is tender and liquid is almost entirely absorbed (it will thicken further upon standing).
Use tongs to transfer chicken to a cutting board. Remove and discard cinnamon and bay leaf. Cover Dutch oven to keep warm. Let chicken cool about 5 minutes, then remove meat from bone and shred into large chunks.
Greek yogurt stands in for heavy cream to give this dish a rich and velvety texture. With a side of potatoes, artichokes and sweet bell pepper that's cooked along with the chicken, this dish will quickly become a family favorite in your home.
Boost your mood with this classic Italian dish. Chicken is an excellent source of tryptophan, an essential amino acid that helps your body produce niacin. It also produces serotonin, a hormone linked to relaxation, restfulness, and an overall feeling of well-being.
This intensely flavorful dish is a cross between two classic French meals: beef bourguignon and coq au vin. For best results, use a good-quality red wine – ideally, Burgundy. If you have butcher’s twine on hand, use it to tie the thyme sprigs together for easy removal once the stew is done.
Spices like chile powder, cumin, oregano and coriander will fill your home with aromatic scents while the soup is simmering. Try whipping up a batch of our Pepper Jack Cheddar Nachos to serve alongside.
Who says buffalo chicken can't be healthy? Broiled chicken paired with a buffalo sauce made with Greek yogurt lightens up and adds extra protein to this American classic. Serve over this crisp, crunchy salad for a quick and healthy meal.