1poundboneless skinless chicken breastscut into bite sized pieces
salt and pepper
1/4cup chopped onion
1cuporzo
2clovesgarlicminced
2 1/4cupslow sodium chicken broth
1cupfresh asparagus cut into 1" pieces
3 to 5ouncesspinachor kale
zest and juice from one lemon
1/2cupshredded Parmesan cheeseplus more for serving
Instructions
Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.
Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.
Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. Serve immediately and enjoy!
Video
Notes
Storing: Lemon orzo with chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat until everything is warmed through. Top with additional cheese as necessary. Freezing: If you’d like to freeze any leftovers, add individual portions to airtight containers or freezer-safe bags with as much air removed as possible. Freeze for up to 4 months. When ready to serve, let it thaw overnight in the fridge before reheating and serving.