Description
A delightful one-pan dish with zesty lemon, tender chicken, and crisp-tender broccoli tossed with orzo pasta.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon grated lemon zest
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cups small broccoli florets
- 1 tablespoon unsalted butter
- 2 tablespoons lemon juice
- â…“ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Toss the chicken pieces with black pepper, half of the lemon zest, and ½ teaspoon of salt until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally until lightly browned. Remove chicken and set aside.
- Add diced onion to the skillet and cook for 3 minutes until softened. Incorporate minced garlic and cook for an additional 30 seconds.
- Stir in the orzo and toast for about 1 minute.
- Pour in chicken broth and add remaining salt. Return the chicken and bring to a boil. Reduce heat, cover, and simmer for 8 minutes.
- Uncover and stir in broccoli florets. Cover again and cook for 3-4 minutes until broccoli is crisp-tender.
- Fold in butter, lemon juice, Parmesan, and remaining lemon zest. Stir until creamy and season to taste.
- Transfer to bowls, garnish with fresh parsley, and enjoy hot.
Notes
Adjust the lemon zest and juice to your taste preferences for added brightness. Add extra veggies like spinach for more nutrition.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg