Description
A delicious one-pan meal featuring orzo pasta, sautéed chicken, and fresh spinach.
Ingredients
Scale
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil (For cooking the chicken)
- To taste Salt
- To taste Pepper
- 1 cup Orzo pasta
- 2 cloves Garlic (Minced)
- 2 cups Spinach or kale (Fresh)
- 1 tablespoon Lemon juice (Fresh is best)
- 4 cups Chicken broth (For cooking orzo)
- 1/4 cup Parmesan cheese (For topping)
Instructions
- In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté for about 6-7 minutes on each side until golden brown and cooked through. Remove and let rest.
- In the same skillet, add another drizzle of olive oil if needed, then toss in minced garlic. Cook for about 30 seconds, stirring constantly until fragrant.
- Stir in 1 cup of orzo pasta and 4 cups of chicken broth. Bring to a gentle boil, then reduce heat to simmer. Cook for 8-10 minutes until orzo is tender.
- Add fresh spinach or kale a couple of minutes before orzo is done cooking. Stir until wilted.
- Once the orzo is cooked, spoon in the juice of one lemon and mix well. Taste and adjust seasoning.
- Slice the rested chicken breasts, arrange on top of the orzo, drizzle with more lemon juice and sprinkle with parmesan.
Notes
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to swap spinach for kale or vice versa depending on your preference.
- Adjust the amount of lemon juice according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg