One-Pot Lemon Basil Chicken with Spring Vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then add to the pot. Cook until browned on all sides, about 5-6 minutes. Remove chicken and set aside.​

Step 2

In the same pot, add green onions, kale, radishes, sugar snap peas, and garlic. Sauté for 3-4 minutes, until vegetables begin to soften.​

Step 3

Stir in the gluten-free orzo or rice, and cook for 1-2 minutes to toast.​

Step 4

Return the chicken to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo/rice is cooked and liquid is absorbed.​

Step 5

Stir in lemon zest, lemon juice, and fresh basil. Adjust seasoning with salt and pepper as needed.​

Step 6

Serve with grated Parmesan cheese or nutritional yeast, if desired.