Lemon Chicken Orzo Pasta

A one-pan healthy dinner ready in 30 minutes.

By @mallorythedietitian

Original recipe source

Cook time: 30 minutes

Servings: 5

Ingredients

• 1.5 lb boneless, skinless chicken breast
• 1 Tbsp extra-virgin olive oil
• 0.5 large yellow onion
• 3 cloves garlic
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 cup orzo pasta
• 2 cups chicken broth
• 2 cups spinach
• 0.25 cup Greek yogurt
• 0.5 cup parmesan cheese
• 0.25 cup lemon juice
• 1 tsp lemon zest

Instructions

1. Cut chicken into bite-sized pieces. Heat a large skillet on medium heat. Add the olive oil and once hot, add the diced onion. Sauté for 3-4 minutes.
2. Add chicken, minced garlic, paprika, dried oregano, garlic powder, kosher salt, and black pepper. Ensure the chicken is coated in seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165°F (75°C).
3. Add orzo and chicken broth. Stir well and bring to a boil. Lower the heat, cover, and simmer on low for 12 minutes, stirring occasionally to prevent the orzo from sticking to the pan.
4. Remove the lid and simmer for another 2-4 minutes until the orzo is cooked. Note: there will still be excess liquid, which will absorb as the orzo sits.
5. At the end of cooking, stir in the spinach until it wilts.
6. Turn off the heat and stir in Greek yogurt, grated parmesan cheese, lemon juice, and lemon zest. Add salt as needed.
7. Hint: There will still be quite a bit of liquid when you first turn off the heat. Don’t worry! The orzo will continue to absorb it as it sits.
8. Refrigerator storage: Store in an airtight container in the fridge for up to 3-4 days. You may need to add a bit more liquid when reheating to get it back to the right consistency.
9. Nutrition per 1 cup serving: 370 calories, 38g protein, 18g carbs, 2g fiber, 9g fat.
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