Description
A delightful and hearty dish featuring orzo, chicken, and fresh vegetables, all brightened with lemon.
Ingredients
Scale
- 1 cup dry orzo
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast or thighs, diced
- Salt, pepper, garlic powder to season
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 zucchini, diced
- 3 cups low-sodium chicken broth
- Juice and zest of 1 lemon
- 1/4 cup grated Parmesan (optional)
- Fresh herbs: parsley, dill, or basil for garnish
Instructions
- Season chicken with salt, pepper, and garlic powder. In a large skillet or pot, heat 1 tablespoon oil and cook chicken until golden and cooked through. Remove and set aside.
- In the same pot, add remaining oil, then sauté onion and garlic until soft.
- Stir in orzo and toast for 1–2 minutes. Add broth and bring to a simmer.
- After 5 minutes of simmering, stir in asparagus, peas, and zucchini. Continue to cook, stirring occasionally, until orzo is tender and liquid is mostly absorbed (about 10 minutes total).
- Return chicken to the pot. Stir in lemon juice, zest, and Parmesan if using.
- Garnish with fresh herbs and serve warm.
Notes
- For additional flavor, consider adding more herbs to the chicken seasoning.
- This dish can also be made with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg