Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized cubes
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1 large lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat. Season your chicken cubes with salt and pepper. Add the chicken to the pan and cook for about 5-6 minutes until golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the minced garlic and cook for 30 seconds until fragrant. Add the dry orzo pasta to the pan and stir it for 1-2 minutes. Toasting the orzo gives it a nutty flavor and helps it maintain its texture during the simmering process.
- Pour in the chicken broth, lemon zest, oregano, and thyme. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor is! Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes. Stir occasionally to ensure the orzo doesn’t stick to the bottom. Cook until the orzo is tender and most of the liquid has been absorbed.
- Stir the cooked chicken back into the pan along with the lemon juice and parmesan cheese. Continue to stir over low heat until the cheese is melted and the chicken is warmed through. Garnish with fresh parsley and serve immediately.
- Cook Time: 40 minutes
- Diet: High-Protein