Description
A light and flavorful dish featuring tender chicken, zesty lemon, and fresh basil tossed with orzo pasta. Perfect for a refreshing yet satisfying meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh basil
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let rest before slicing.
- In the same skillet, add the remaining tablespoon of olive oil and sauté garlic until fragrant, about 1 minute.
- Add orzo and toast for 2-3 minutes, stirring frequently.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until orzo is tender and liquid is mostly absorbed, about 10-12 minutes.
- Stir in lemon zest, lemon juice, and chopped basil.
- Add sliced chicken back to the skillet and mix to combine. Stir in Parmesan cheese if using.
- Adjust seasoning with salt and pepper to taste. Serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Add sautéed spinach or cherry tomatoes for extra vegetables.
- For a creamier texture, stir in a splash of cream or extra cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg