Lemon Chicken Orzo Pasta

• 份量: 1 cup serving
• 总时间: 25 minutes

配料

1½ lb boneless, skinless chicken breast

1 Tbsp extra-virgin olive oil

½ large yellow onion (or 1 small), diced

3 cloves garlic, minced

1 tsp each: paprika, dried oregano, garlic powder

½ tsp kosher salt (start with ¼ tsp if using fine table salt), more to taste

¼ tsp black pepper

2 c chicken broth

1 c orzo pasta (dry)

2 c spinach

¼ c Greek yogurt

½ c grated parmesan cheese

¼ c lemon juice (~2 large lemons)

1 tsp lemon zest

步骤

Cut chicken in bite-sized pieces. Heat a large skillet on medium heat. Add the olive oil & once hot, add the onion. Saute x 3-4 min.

Add chicken, garlic, and seasonings. Make sure the chicken is coated in seasonings. Cook 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 min until fully cooked to internal temp 165℉ (75°C).

Add orzo + broth. Give it a good stir and bring to boil. Lower heat and cover. Simmer on low 12 min, stirring occasionally to prevent the orzo from sticking to the pan. Remove lid and simmer another 2-4 minutes until orzo is cooked. *there will still be excess liquid. It will absorb as the orzo sits.

At the end of cooking, stir in spinach until it wilts. Turn off heat & stir in Greek yogurt, parm, lemon juice + zest. Add salt as needed.

Hint: there will still be quite a bit of liquid when you first turn off the heat. Don’t worry! The orzo will continue to absorb it as it cooks.

STORAGE

Refrigerator - store in an airtight container in the fridge for up to 3-4 days. You may need to add a bit more liquid when reheating to get it back to the right consistency.

NUTRITION (per 1 cup serving, makes 5 servings total)

370 calories, 38g protein, 18g carbs, 2g fiber, 9g fat

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