Ingredients
Scale
- 2 tbsp olive oil divided
- 1 lb chicken breast diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp each salt and pepper
- 1 cup orzo
- 3 cups chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup sundried tomatoes in oil rinsed and julienned
- 2 cups spinach chopped
- 2 tbsp fresh parsley finely chopped
Instructions
- Heat half of the olive oil in a large skillet over medium-high heat.
- Add the chicken, seasoning with salt and pepper, and cook for 5 minutes until browned; then remove from heat and set aside.
- Without cleaning the pan, add the remaining olive oil and the diced onion; sauté for 2 minutes until softened.
- Add the minced garlic and sauté for another 30 seconds.
- Stir in the orzo and toast for 2 minutes, stirring often.
- Add the chicken broth, bring it to a boil, then reduce the heat to medium, stirring occasionally for about 15 minutes until the liquid is mostly absorbed and the pasta is tender.
- Mix in the lemon juice, lemon zest, sundried tomatoes, and spinach, then reintroduce the chicken to the skillet.
- Garnish with finely chopped parsley before serving.
Notes
For added flavor, consider marinating the chicken in lemon juice and herbs before cooking.
Feel free to incorporate other vegetables such as bell peppers or zucchini into the dish.
Ensure to rinse sundried tomatoes well to balance the flavors. Better yet, use oil-packed ones for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.