Lemon Chicken Orzo Pasta (One Pan, 30 Minutes)

Ingredients

• 1.5 lb Chicken Breast (cut into bite‑size pieces)
• 2 Tbsp Cornstarch (for light coating)
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 Tbsp Olive Oil (for searing)
• 1 cup Orzo Pasta (dry)
• 2 cup Chicken Broth (low‑sodium preferred)
• 2 cup Fresh Spinach (loosely packed, roughly chopped)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 Lemon (zest and juice)

Instructions

1. Prep Chicken

   Place the chicken breast on a cutting board and cut into uniform bite‑size pieces.

   Time: PT2M

2. Season and Coat

   In a bowl, combine garlic powder, paprika, salt, pepper, and cornstarch. Toss the chicken pieces until evenly coated.

   Time: PT2M

3. Sear Chicken

   Heat the skillet over medium‑high heat, add olive oil, and sear the chicken in a single layer until golden brown, about 2‑3 minutes per side.

   Time: PT5M

   Temperature: medium-high heat

4. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you cook the orzo.

   Time: PT1M

5. Cook Orzo

   Add the dry orzo to the same skillet, pour in the chicken broth, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most liquid is absorbed.

   Time: PT10M

   Temperature: medium heat

6. Add Greens and Flavor

   Stir in the chopped spinach, grated Parmesan, lemon juice, and lemon zest. Cook until the spinach wilts, about 2 minutes.

   Time: PT2M

7. Finish with Chicken

   Return the chicken to the skillet, toss everything together, and heat through until the chicken reaches 165°F internal temperature.

   Time: PT3M

   Temperature: medium heat

8. Serve

   Plate the lemon chicken orzo, garnish with extra Parmesan or lemon zest if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

32g

Carbohydrates

45g

Fat

10g

Fiber

3g