Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 lb (450 g)
- Orzo pasta: 1 cup (200 g)
- Chicken broth: 4 cups (950 ml)
- Lemon juice: 1/2 cup (120 ml)
- Lemon zest: 1 lemon
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons (30 ml)
- Salt and black pepper: To taste
- Fresh parsley: For garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken breasts with salt and black pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken breasts to the pot and cook for 5-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken breasts from the pot and set aside.
- Add the orzo pasta to the pot and toast for 1 minute, stirring occasionally.
- Pour in the chicken broth, lemon juice, and lemon zest.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender and the liquid has been absorbed.
- Stir in the cooked chicken breasts and minced garlic. Cook for an additional 2-3 minutes, or until the chicken is heated through.
- Garnish with fresh parsley, if desired, and serve immediately.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10 g
- Protein: 25 g
- Carbohydrates: 45 g
- Fiber: 3 g
Dish Characteristics:
- Savory and flavorful
- Creamy and comforting
- One-pot meal, easy to prepare
- Perfect for a quick and satisfying dinner or lunch
User Comments:
- "This dish is so delicious and easy to make. I love the combination of chicken and orzo, and the lemon flavor is perfect."
- "This recipe is a lifesaver on busy weeknights. It's quick, easy, and always comes out great."
- "I've tried this recipe several times and it's never disappointed. The lemon and garlic add so much flavor to the dish."
Special Precautions and Tips:
- Cook the chicken thoroughly to an internal temperature of 165°F (74°C).
- If you don't have an oven-safe pot or Dutch oven, you can transfer the ingredients to a casserole dish before baking in the oven.
