Description
A delightful balance of protein-rich chicken, crunchy broccoli, and flavorful orzo, all enveloped in zesty lemon and pepper.
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
- ⅓ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season the Chicken: In a bowl, toss chicken pieces with fresh cracked black pepper, half the lemon zest, and ½ teaspoon of salt. Allow to marinate.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken for about 5 minutes. Remove and set aside.
- Sauté the Aromatics: In the same skillet, add diced onion and cook for 3 minutes, then add minced garlic and cook for an additional 30 seconds.
- Toast the Orzo: Stir in the uncooked orzo and toast for 1 minute.
- Simmer: Pour in chicken broth and the remaining salt. Add chicken back to the skillet and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for 8 minutes.
- Add Broccoli: Uncover, fold in broccoli, cover again, and cook for an additional 3–4 minutes.
- Finish the Dish: Stir in unsalted butter, lemon juice, Parmesan cheese, and remaining lemon zest. Serve warm, garnished with parsley.
Notes
Make ahead and store in an airtight container for up to 3 days. Can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg