Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 2 cups chicken broth
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and cook for 6-7 minutes per side until golden brown.
- Remove chicken and set aside.
- In the same skillet, add garlic and sauté for 30 seconds.
- Stir in orzo, lemon juice, zest, oregano, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the skillet, cover, and cook for 12-15 minutes until orzo is tender.
- Sprinkle with parsley before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust salt to taste.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg