Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 ½ cups orzo
- 1 large lemon (zest and juice)
- 3 cloves garlic (diced)
- 4 cups chicken broth (low-sodium)
- 1 cup mixed vegetables (carrots, spinach, bell peppers)
- ½ cup fresh herbs (parsley or basil)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until golden, about 1-2 minutes.
- Add the chicken pieces, season with salt and pepper, and cook until no longer pink, about 5-7 minutes.
- Stir in orzo, then add chicken broth, lemon zest, and juice. Bring to a gentle boil.
- Once boiling, lower heat to a simmer, add vegetables, cover, and cook for 10-12 minutes, or until orzo is tender and liquid is absorbed.
- Remove from heat. Fold in fresh herbs and adjust seasoning, adding more lemon juice if desired.
- Fluff with a fork, serve warm, and enjoy with a salad or crusty bread.
Notes
Substitute tofu or shrimp for chicken for a vegetarian or seafood twist. Use vegetable broth for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Gluten-Free