Description
A quick and easy Lemon Chicken and Spinach Orzo recipe that combines tender chicken, nutritious spinach, and delightful orzo pasta for a comforting weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 2 cups fresh baby spinach
- 1 lemon, juiced and zested
- 2 cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Dice chicken breasts into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, cook until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Add orzo and stir for 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until orzo is cooked and absorbs most of the broth, about 8-10 minutes.
- Stir in spinach, lemon juice, and zest, cooking for 1-2 minutes until spinach is wilted.
- Slice cooked chicken and serve over orzo mixture, topped with Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg