Description
A bright and fresh dish filled with flavor, featuring tangy lemon juice, savory chicken, and tender orzo.
Ingredients
Scale
- 1 pound chicken breast
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken breast, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
- In the same pot, add minced garlic and sauté until fragrant.
- Add orzo and stir for 1-2 minutes.
- Pour in chicken broth, lemon juice, and bring to a boil.
- Reduce heat, add cherry tomatoes and asparagus, and return chicken to the pot.
- Cover and simmer for about 10-12 minutes, until orzo is cooked and liquid is absorbed.
- Adjust seasoning, garnish with parsley, and serve.
Notes
Make sure the chicken is cooked through before serving. You can add more vegetables, like spinach or bell peppers, for extra nutrition.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg