Description
A fresh and light dish combining chicken, orzo pasta, cherry tomatoes, and asparagus, all coated in a zesty lemon sauce.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sautรฉ until fragrant.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the orzo pasta, chicken broth, lemon juice, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 10 minutes or until the orzo is al dente.
- Add cherry tomatoes and asparagus, stirring to combine, and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
Use fresh asparagus for the best texture. Make sure not to overcook the orzo; it should be firm to the bite. Add extra lemon juice if you prefer a more tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg