Boursin Orzo Bake ✨ @easyeatsdietitian SAVE FOR LATER

Ingredients

• 1.5 cups Orzo Pasta (dry, uncooked)
• 2 pieces Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 large Lemon (zested and juiced)
• 3 cloves Garlic (minced)
• 1 small Shallot (finely diced)
• 3 cups Chicken Broth (low‑sodium)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (optional, for chicken)
• ½ teaspoon Paprika (optional, for chicken)

Instructions

1. Prep Ingredients

   Zest the lemon, then juice it. Mince the garlic, finely dice the shallot, and chop the parsley. Cut the chicken breast into 1‑inch cubes and set aside.

   Time: PT5M

2. Sauté Chicken (Optional)

   Heat 1 tablespoon olive oil in the skillet over medium‑high heat. Add the chicken cubes, sprinkle with salt, pepper, Italian seasoning, and paprika. Cook, stirring occasionally, until golden brown and just cooked through, about 5‑6 minutes. Transfer to a plate and cover loosely with foil.

   Time: PT6M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the remaining 1 tablespoon olive oil to the same pan. Reduce heat to medium. Add the shallot and garlic, sauté until fragrant and the shallot becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium

4. Toast Orzo

   Add the dry orzo to the pan and stir to coat with oil. Toast for 2‑3 minutes, stirring frequently, until the edges turn lightly golden.

   Time: PT3M

   Temperature: Medium

5. Deglaze & Add Liquid

   Pour in the lemon juice and ½ cup of chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.

   Time: PT1M

   Temperature: Medium

6. Cook Orzo in Broth

   Add the remaining 2½ cups chicken broth, lemon zest, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 10‑12 minutes. Stir once halfway through.

   Time: PT12M

   Temperature: Low

7. Finish the Dish

   Stir in the butter, grated Parmesan, and chopped parsley until melted and evenly distributed. If you sautéed chicken, fold the chicken pieces back into the pan to re‑warm for 1‑2 minutes.

   Time: PT2M

8. Serve

   Plate the lemon orzo, garnish with extra parsley or a lemon wedge if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g