One Pot Lemon Chicken and Orzo

• tiempo activo: 30 mins
• tiempo total: 30 mins

Ingredientes

½ cup all-purpose flour

2 teaspoons garlic powder

1½ pounds boneless skinless thin-sliced chicken breasts

1 teaspoon salt divided

½ teaspoon freshly ground black pepper

3 tablespoons olive oil divided

3 cups low-sodium chicken broth

1½ cups orzo pasta

2 cups roughly chopped fresh baby spinach packed

1 cup grape tomatoes halved

2 lemons divided

¼ cup thinly sliced fresh basil

¼ cup finely grated Parmesan divided

Instrucciones

In a shallow bowl, mix the flour and garlic powder.

Pound thicker pieces of chicken to ¼-inch thickness with the flat side of a meat mallet, if needed. Cut each piece in half (to make smaller serving sizes) and sprinkle with ½ teaspoon salt and pepper.

Dip both sides of chicken in flour mixture to coat lightly and shake off excess. Transfer to a large sheet of foil other work surface and repeat with remaining chicken.

Heat 2 tablespoons oil in a large skillet over

MEDIUM heat. Add half of the chicken and cook 4 to 5 minutes on each side or until golden brown and fully cooked through to an internal temperature of 165 degrees F. Transfer the cooked chicken to a plate and tent with a piece of foil to keep warm. Repeat with the remaining oil and chicken. When finished, lightly wipe the excess oil from skillet.

Return the skillet to the heat and add the broth and orzo. Bring to a boil, reduce the heat to LOW and simmer, covered, 8-10 minutes or until tender.

Remove the cover and stir in the spinach, tomatoes, the juice of one lemon, basil and remaining ½ teaspoon salt. Remove the skillet from the heat. Return the cooked chicken to the skillet and sprinkle with about half of the Parmesan.

Cut the remaining lemon into wedges. Serve the chicken and orzo with the remaining Parmesan and lemon wedges on the side.