Lemon Chicken and Orzo

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cubed into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 4 cups Chicken Broth (low‑sodium)
• 0.25 cup Fresh Lemon Juice (about 2 lemons, freshly squeezed)
• 1 pound Orzo Pasta (dry)
• 2 tablespoons Dried Basil
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Salted Butter (cut into cubes; unsalted can be used with a pinch of extra salt)

Instructions

1. Cube the Chicken

   Trim any excess fat from the chicken breasts and cut into bite‑size cubes.

   Time: PT5M

2. Brown the Chicken

   Heat the skillet over medium‑high heat, add olive oil, then add the chicken cubes. Season with salt, black pepper, and garlic powder. Stir occasionally and brown for 6–8 minutes until lightly golden.

   Time: PT8M

   Temperature: medium‑high

3. Add Broth and Lemon Juice

   Pour in the chicken broth and freshly squeezed lemon juice. Increase heat just enough to bring the mixture to a gentle simmer.

   Time: PT3M

   Temperature: medium

4. Cook Orzo and Basil

   Stir in the dry orzo and dried basil. When the liquid reaches a boil, reduce heat to medium, cover, and let simmer for 9–10 minutes, stirring every couple of minutes to prevent sticking.

   Time: PT12M

   Temperature: medium

5. Optional Veggies

   If using frozen broccoli (or other quick‑cook veggies), add them during the last 5 minutes of the simmer.

   Time: PT5M

   Temperature: medium

6. Finish with Cheese and Butter

   Turn off the heat. Immediately stir in the grated Parmesan and butter cubes until melted and the sauce becomes creamy.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

45 g

Carbohydrates

80 g

Fat

35 g

Fiber

2 g