Description
A comforting and flavorful dish combining tender chicken, zesty lemon, and hearty orzo pasta.
Ingredients
- Chicken Breasts: Two boneless, skinless chicken breasts (about 500 grams)
- Orzo Pasta: One cup (about 200 grams)
- Chicken Broth: Four cups (about 950 ml)
- Lemon Juice: A quarter cup (60 ml)
- Garlic: Three cloves of minced garlic
- Fresh Spinach: Two cups (about 60 grams)
- Olive Oil: Two tablespoons (30 ml)
- Salt and Pepper: To taste
- Fresh Parsley: A quarter cup (about 15 grams)
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat and cook the chicken for 5-7 minutes on each side until golden brown. Remove and let rest.
- Add minced garlic to the same pot and sauté for about one minute. Pour in chicken broth and bring to a boil. Add orzo pasta and cook according to package instructions (8-10 minutes).
- Stir in lemon juice and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
- Slice the rested chicken and fold it into the orzo mixture. Adjust seasoning with salt, pepper, and optional red pepper flakes.
- Serve warm, garnished with fresh parsley.
Notes
- Use fresh ingredients for the best flavor.
- Experiment with different vegetables and herbs.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: lemon chicken orzo, one-pot meal, Mediterranean recipe, easy dinner