Description
Creamy one-pot lemon chicken orzo pasta with tender chicken, fresh vegetables, and bright lemon flavor, perfect for a quick family dinner.
Ingredients
Scale
- 3 teaspoons olive oil
- 1 pound boneless skinless chicken breasts
- Salt and black pepper
- 1/4 cup chopped onion
- 1 cup orzo pasta
- 2 cloves garlic
- 2 1/4 cups low sodium chicken broth
- 1 cup fresh asparagus
- 3 to 5 ounces spinach or kale
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup shredded Parmesan cheese
Instructions
- Heat olive oil and cook chicken until done, then remove.
- Sauté onion in remaining oil until softened.
- Add orzo and garlic, then stir briefly.
- Pour in broth, bring to a boil, cover, and simmer.
- Add asparagus, then spinach, and cook until wilted.
- Return chicken to skillet and stir in lemon zest, juice, and Parmesan.
Notes
- Store leftovers in an airtight container for up to four days.
- Reheat gently with a splash of broth.
- Freeze portions for up to four months.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 218mg
- Fat: 8.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 64mg