Lemon Chicken Orzo

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 ½ pound boneless skinless chicken breast, (cubed)

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

½ teaspoon pepper

2 tablespoons olive oil

1 tablespoon butter

2 shallots, (minced)

2 cloves garlic, (minced)

1 cup orzo pasta

3 cups chicken broth

2 tablespoons lemon juice

2 teaspoons lemon zest

2 cups baby spinach, (chopped)

shredded parmesan cheese

Directions

prep

Cube 1 ½ pound boneless skinless chicken breast, into about 1 ½ inch to 2-inch pieces. Evenly coat the chicken with 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon pepper.

cook

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 5-7 minutes, the chicken should be mostly cooked through. Remove the chicken from the skillet.

toast

Add 1 tablespoon butter, 2 shallots, and 2 cloves garlic, to the skillet and sauté for 2 minutes. Add 1 cup orzo pasta to the skillet, continually stir, and toss until evenly toasted and light golden brown.

cook

Pour in 3 cups chicken broth, 2 tablespoons lemon juice, and 2 teaspoons lemon zest. Reduce the heat to medium and stir occasionally to evenly cook the orzo without letting it stick to the skillet.

chicken

Once the orzo is cooked through, add the chicken and 2 cups baby spinach, to the skillet. Stir and continue to cook until the spinach is wilted and the chicken is completely cooked through.

serve

Garnish with lemon slices and shredded parmesan cheese, and enjoy!

Nutrition

• Calories: 258 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 80 mg
• Sodium: 980 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g