By Miranda Brady
Lemon Chicken Orzo
6 steps
Cook:20min
An easy one pan dinner recipe you can make in less than 20 minutes!
Updated at: Wed, 03 Apr 2024 00:07:37 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories525.5 kcal (26%)
Total Fat28.2 g (40%)
Carbs38.2 g (15%)
Sugars6.3 g (7%)
Protein31.4 g (63%)
Sodium378 mg (19%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
7gextra virgin olive oil
500gchicken breast
sliced in half longways
1gpaprika
1gdried oregano
1gonion powder
14gbutter
8ggarlic cloves
minced
2lemons
1 sliced for garnish and 1 for juice
1 cuporzo
risoni
500mlchicken stock
5gDijon mustard
½ cuplight cooking cream
To serve
Instructions
Step 1
Slice each chicken breast in half longways to make 4 schnitzels then season with paprika, oregano, onion powder, salt and pepper.
Step 2
Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 5 minutes until just cooked through.
Step 3
Add the butter and garlic to the pan then place the lemon slices around the chicken, cook for a further 2-3 minutes to caramelise. Remove the chicken and caramelised lemon slices from the pan and set aside.
Step 4
Using the same pan, add the orzo and toast for 2 minutes. Stir in the chicken stock, cooking cream, dijon mustard and lemon juice. Reduce the heat and simmer for 10-12 minutes uncovered or until the orzo is tender (stir regularly so it doesn’t stick to the bottom of the pan).
Step 5
Remove the pan from the heat and stir through the parmesan cheese and baby spinach. Season with salt and pepper to taste, rest for 2-3 minutes for the cheese to melted through.
Step 6
Place the chicken on top of the orzo (optional to slice). Garnish with fresh parsley, chilli flakes and the caramelised lemon slices to serve.
Notes
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1 disliked
Delicious
Easy
Kid-friendly
One-dish
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