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Orzo Lemon Chicken

A delightful dish that combines heartiness of chicken with the lightness of orzo pasta, brightened by lemon and garlic, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 1 cup orzo pasta Can use whole wheat orzo as an alternative.
  • 2 pieces chicken breasts, diced Cut into small, even pieces for faster cooking.
Flavorings
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 piece lemon, juiced and zested For extra lemony flavor, add more juice or zest.
Liquid and Vegetables
  • 2 cups chicken broth May need to add more when reheating.
  • 1 cup spinach, chopped Can substitute with kale or add peas.
  • to taste Salt and pepper Always taste and adjust seasoning.
  • for garnish Fresh parsley Sprinkle on top before serving.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  2. Add the diced chicken and cook until browned on all sides.
  3. Stir in the orzo and mix well.
  4. Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the orzo is cooked and the liquid is absorbed.
  5. Stir in the chopped spinach and cook until wilted.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Reheat on the stove and add a splash of chicken broth if needed.