Rosemary Chicken with Parmesan-Lemon Orzotto & Broccoli

• servings: 2 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

¼ oz fresh rosemary

½ lb broccoli

1 lemon

3/4 oz parmesean cheese

3 oz orzo

2 tbs chick broth concentrate

10 oz chicken breast

garlic

4 Tbsp butter

kosher salt & ground pepper

all-purpose flour

olive oil

Directions

Thinly slice 2 garlic cloves. Pick 1 tablespoon rosemary leaves from stems (save rest for own use). Cut broccoli into ½-inch florets, if necessary. Zest half of the lemon and cut half of the lemon into wedges (save rest for own use). Finely grate Parmesan, if necessary.

Melt 1 tablespoon butter in a small saucepan over medium heat. Add orzo and cook, stirring, until just toasted, about 1 minute. Add 1 cup water and 1 broth packet. Bring to a boil, then reduce to a simmer. Cover and cook until pasta is tender, about 12 minutes (some water will still remain).

Add Parmesan and lemon zest to pot with orzo. Add 1 more tablespoon butter, if desired. Stir until cheese is melted and pasta is creamy; season to taste with salt and pepper. Keep covered off heat. In a shallow dish, combine 2 tablespoons flour with 1 teaspoon salt and a few grinds of pepper; mix until seasoning is evenly distributed throughout flour.

Pat chicken very dry and season with salt and pepper. Add to dish with flour mixture; turn to coat chicken in a thin coat of flour. Heat 2 tablespoons oil in a medium skillet over medium-high. Add chicken and cook until golden brown, about 2 minutes per side (chicken will not be cooked through). Transfer to a plate. Drain any excess oil from skillet and reduce heat to medium.

To skillet add garlic, rosemary, and 1 tablespoon butter. Cook until fragrant, 30 seconds. Add ½ cup water and remaining broth packet; bring to a simmer. Return chicken to skillet; cook until chicken is cooked though and sauce has thickened, about 5 minutes. Microwave broccoli, covered, with a pinch of salt and 1 tablespoon water until crisp-tender, 2–3 minutes.

Transfer orzotto to plates and top with chicken. Add 1 more tablespoon butter to pan with sauce and stir until butter is emulsified and sauce is thickened. Drizzle pan sauce over chicken and orzotto. Serve broccoli and lemon wedges alongside. Enjoy!

Nutrition

• Calories: 750
• Total Fat: 43
• Total Carbohydrate: 48
• Protein: 47