Lemon Chicken Orzo:
chicken breasts or tenderloins, cubed
1-2 small yellow onion, diced
3 garlic cloves, crushed & minced
1/2 tbsp. olive oil
1 tbsp. unsalted butter
1 cup orzo
2 cups chicken broth, low sodium
1 lemon, zested & juiced
1/2 tsp. salt, pepper, thyme, paprika, cayenne, garlic & onion powder
1/8 cup heavy cream
1/8 cup mozzarella
1 cup fresh spinach, chopped or 1/4 cup frozen chopped spinach
Fresh basil, chiffonade or chopped
Heat the olive oil in a large pot over medium-high heat. Add in the chicken, season it up, & cook until almost done (~3-4 minutes). Remove from pot & set aside. Melt the butter into the same pan, then add in onions & sauté for ~3 minutes until soft. Mix in your minced garlic & cook until fragrant. Add orzo to pot & toast for ~2-3 minutes, then add in the spinach, lemon zest & juice, chicken broth, salt, pepper & thyme. Bring to a boil, then reduce heat to medium-low and cover. Let simmer for 8-10 minutes or until orzo is tender & the broth has been absorbed. Give the mixture a stir, then turn off the heat & add in your heavy cream, stirring until combined. Remove from the heat & stir in the mozzarella until fully incorporated & toss chicken back into the mixture. Give a final mix & serve garnished with fresh basil & a squeeze of lemon juice & enjoy!
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