Lemon Chicken Orzo
Lemon Chicken Orzo
Ingredients
- 1/2 tablespoon olive oil
- 500 grams chicken, diced
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 tablespoon butter
- 1 onion, small, diced
- 3 garlic cloves, minced
- 1 cup orzo, uncooked
- 2 handfuls spinach, or 1 medium zucchini, grated
- 2 cups low-sodium chicken stock
- 1 lemon, small, zested and juiced
- 1/2 teaspoon dried thyme
- as needed salt
- as needed pepper
- 1/2 cup light cream
- 1/3 cup Parmesan or mozzarella
- 30 grams crumbly feta
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Season the diced chicken with salt, 1/2 teaspoon paprika, 1/2 teaspoon oregano, and pepper.
⏱️ 2 min - 2
Heat 1/2 tablespoon of olive oil in a large pot or pan over medium–high heat.
⏱️ 1 min
- 3
Add the seasoned chicken to the pan and cook for 3–4 minutes or until mostly cooked through.
⏱️ 4 min
- 4
Remove the chicken from the pan and set it aside in a bowl.
⏱️ 1 min
- 5
Melt 1 tablespoon of butter in the same pan.
⏱️ 1 min
- 6
Add the diced onion and sauté for 3–4 minutes until softened.
⏱️ 4 min
- 7
Add the minced garlic cloves and 1 cup of uncooked orzo to the pan and toast for 2 minutes, stirring continuously. If using grated zucchini instead of spinach, add it now and cook for another 2 minutes.
⏱️ 4 min
- 8
Pour in 2 cups of low-sodium chicken stock.
⏱️ 1 min
- 9
Add the zest and juice of 1 small lemon to the pan.
⏱️ 1 min
- 10
Season with salt, pepper, and 1/2 teaspoon of dried thyme.
⏱️ 1 min
- 11
Stir the cooked chicken back into the pan.
⏱️ 1 min
- 12
Cover the pan with a lid, reduce the heat to medium–low, and simmer for 8–10 minutes or until the orzo is tender. Stir throughout cooking to prevent sticking.
⏱️ 10 min
- 13
Once the orzo is cooked, add the 2 handfuls of spinach (if using) and 1/2 cup of light cream.
⏱️ 1 min
- 14
Stir until the spinach is wilted and the cream is combined with the orzo mixture.
⏱️ 1 min
- 15
Remove the pan from the heat.
⏱️ 1 min
- 16
Stir through 30 grams of crumbly feta and 1/3 to 1/2 cup of Parmesan or mozzarella until melted.
⏱️ 1 min
- 17
Season to taste with additional salt and pepper if needed.
⏱️ 1 min
- 18
Finish with fresh chopped parsley and optional lemon slices for garnish. Serve and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken Orzo
- 1/2 tablespoon olive oil
- 500 grams chicken, diced
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 tablespoon butter
- 1 onion, small, diced
- 3 garlic cloves, minced
- 1 cup orzo, uncooked
- 2 handfuls spinach, or 1 medium zucchini, grated
- 2 cups low-sodium chicken stock
- 1 lemon, small, zested and juiced
- 1/2 teaspoon dried thyme
- as needed salt
- as needed pepper
- 1/2 cup light cream
- 1/3 cup Parmesan or mozzarella
- 30 grams crumbly feta
- as needed fresh parsley, chopped, for garnish
Instructions
- 1
Season the diced chicken with salt, 1/2 teaspoon paprika, 1/2 teaspoon oregano, and pepper.
⏱️ 2 min - 2
Heat 1/2 tablespoon of olive oil in a large pot or pan over medium–high heat.
⏱️ 1 min - 3
Add the seasoned chicken to the pan and cook for 3–4 minutes or until mostly cooked through.
⏱️ 4 min - 4
Remove the chicken from the pan and set it aside in a bowl.
⏱️ 1 min - 5
Melt 1 tablespoon of butter in the same pan.
⏱️ 1 min - 6
Add the diced onion and sauté for 3–4 minutes until softened.
⏱️ 4 min - 7
Add the minced garlic cloves and 1 cup of uncooked orzo to the pan and toast for 2 minutes, stirring continuously. If using grated zucchini instead of spinach, add it now and cook for another 2 minutes.
⏱️ 4 min - 8
Pour in 2 cups of low-sodium chicken stock.
⏱️ 1 min - 9
Add the zest and juice of 1 small lemon to the pan.
⏱️ 1 min - 10
Season with salt, pepper, and 1/2 teaspoon of dried thyme.
⏱️ 1 min - 11
Stir the cooked chicken back into the pan.
⏱️ 1 min - 12
Cover the pan with a lid, reduce the heat to medium–low, and simmer for 8–10 minutes or until the orzo is tender. Stir throughout cooking to prevent sticking.
⏱️ 10 min - 13
Once the orzo is cooked, add the 2 handfuls of spinach (if using) and 1/2 cup of light cream.
⏱️ 1 min - 14
Stir until the spinach is wilted and the cream is combined with the orzo mixture.
⏱️ 1 min - 15
Remove the pan from the heat.
⏱️ 1 min - 16
Stir through 30 grams of crumbly feta and 1/3 to 1/2 cup of Parmesan or mozzarella until melted.
⏱️ 1 min - 17
Season to taste with additional salt and pepper if needed.
⏱️ 1 min - 18
Finish with fresh chopped parsley and optional lemon slices for garnish. Serve and enjoy!
⏱️ 1 min