Description
A vibrant dish combining succulent chicken, crisp broccoli, and creamy orzo, all infused with zesty lemon and bold pepper.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken with black pepper, half of the lemon zest, and ½ teaspoon of salt.
- Sear the chicken in olive oil over medium-high heat for about 5 minutes until golden brown.
- Sauté the onion in the same skillet for about 3 minutes until translucent; add garlic and cook for another 30 seconds.
- Toast the orzo in the onion mixture for 1 minute.
- Simmer by adding chicken broth and the remaining salt, then return the chicken to the skillet and let it boil.
- Add broccoli to the skillet and cook for another 3 to 4 minutes until it’s crisp-tender.
- Fold in the butter, lemon juice, Parmesan cheese, and remaining lemon zest until creamy.
- Serve by transferring to bowls and garnishing with fresh parsley.
Notes
Try substituting chicken with shrimp or tofu for variety. Adjust orzo to fit dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg