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- 1 cup orzo pasta - 2 boneless, skinless chicken breasts (about 1 pound) - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest of 1 lemon - 1/4 cup fresh lemon juice - 2 cups chicken broth - 1 cup baby spinach - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using precise measurements helps me create the best flavors. For this dish, I use: - 1 cup of orzo pasta, which cooks well and absorbs flavor. - 2 chicken breasts provide enough protein for four servings. - 3 tablespoons of olive oil keep the chicken moist and add depth. - 4 cloves of garlic give a strong, savory taste. - The zest and juice from 1 lemon brightens the dish. - I use 2 cups of chicken broth for a rich base. - 1 cup of baby spinach adds color and nutrients. - 1/2 cup of halved cherry tomatoes brings sweetness. - 1/4 cup of grated Parmesan cheese gives a creamy finish. - Salt and pepper enhance all the flavors. - Fresh parsley on top adds a fresh touch. Quality matters in cooking. I always choose fresh ingredients. Look for: - Good orzo pasta that cooks evenly. - Chicken breasts that are plump and firm. - High-quality olive oil for better taste. - Fresh garlic, as it has a stronger flavor than dried. - A fragrant lemon for zest and juice. - Low-sodium chicken broth to control salt levels. - Fresh spinach that is vibrant and crisp. - Ripe cherry tomatoes for natural sweetness. - Freshly grated Parmesan cheese, which melts better. - Fresh parsley, as it adds a pop of color and flavor. This attention to detail makes my lemon garlic orzo with chicken truly special. {{ingredient_image_1}} Start by boiling 4 cups of salted water in a medium pot. Add 1 cup of orzo pasta to the pot. Cook according to the package instructions, which usually takes about 8 to 10 minutes. You want it to be al dente, so keep an eye on it. Once done, drain the orzo and set it aside. While the orzo cooks, take 2 boneless, skinless chicken breasts. Lightly season them with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add the chicken breasts. Cook for 6 to 7 minutes on each side. Check that the internal temperature reaches 165°F (75°C). The chicken should look golden brown. Remove it from the skillet, let it rest for a few minutes, and then slice it into strips. Using the same skillet, add 2 tablespoons of olive oil. Then, add 4 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want the garlic fragrant but not brown. Next, stir in the zest of 1 lemon and 1/4 cup of lemon juice. Pour in 2 cups of chicken broth and bring it to a simmer. Lower the heat and let the mixture reduce for about 3 to 4 minutes. Now, add the cooked orzo, 1 cup of baby spinach, and 1/2 cup of halved cherry tomatoes to the skillet. Toss everything together. Let the spinach wilt slightly for about 2 to 3 minutes. Finally, stir in 1/4 cup of grated Parmesan cheese until it melts. Add salt and pepper to taste. Arrange the sliced chicken on top, and garnish with chopped parsley before serving. Enjoy your flavorful dish! To make perfect orzo, start with a big pot of salted water. Use at least four cups of water for one cup of orzo. This helps the pasta cook evenly. Stir the orzo right after adding it to the boiling water. This keeps it from sticking together. Cook it for about 8-10 minutes until it is firm but soft, called al dente. Once done, drain it right away to avoid overcooking. For juicy chicken, choose boneless, skinless breasts. Season them well with salt and pepper. Heat the skillet until it is hot, then add olive oil. Cook each side for 6-7 minutes until the chicken is golden brown and reaches 165°F (75°C). Let it rest before slicing. This keeps the juices inside, making each bite tender and flavorful. Garlic and lemon give this dish a fresh taste. Use fresh garlic and mince it finely. Sauté it for just 30 seconds to release its aroma. If you cook it too long, it may burn and taste bitter. Adding lemon zest and juice brightens the dish. Use the zest from one lemon for a strong flavor, and fresh juice for a tangy kick. Mix these ingredients well to coat the orzo and chicken evenly in the sauce. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh garlic, lemon, and spinach to enhance the flavors of your dish significantly. Perfect Chicken Cooking: Use a meat thermometer to ensure your chicken is cooked perfectly to 165°F (75°C) for a juicy texture. Customizable Veggies: Feel free to add other vegetables like bell peppers or zucchini to the orzo for added color and nutrition. Resting Time: Let the chicken rest for a few minutes after cooking to retain its juices and prevent dryness when slicing. {{image_2}} You can easily turn this dish into a vegetarian meal. Simply swap the chicken for firm tofu or chickpeas. Tofu adds a nice texture. It absorbs the lemon and garlic flavors well. Use the same cooking method, sautéing until golden. If you choose chickpeas, add them directly to the garlic-lemon sauce. They cook quickly and provide protein. This option keeps the dish hearty and satisfying. If chicken is not your thing, try other proteins. Shrimp works wonderfully in this dish. Sauté shrimp for just a few minutes until they turn pink. Salmon is another tasty choice. Bake or grill it separately and serve it on top of the orzo. For a leaner option, use turkey breast. Simply follow the same cooking steps as for chicken. Each protein brings its own flavor to the dish. You can boost the healthiness of this meal by adding more vegetables. Bell peppers or zucchini add color and crunch. Sauté them with the garlic for a few minutes. Broccoli or asparagus also work well. Just chop them into bite-sized pieces and add them to the orzo. These additions enhance both nutrition and taste. Feel free to mix and match your favorite veggies. To store your Lemon Garlic Orzo with Chicken, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure it is sealed well to avoid drying out. When you are ready to eat, take the leftovers out. You can reheat them in a bowl in the microwave. Heat for one to two minutes, stirring halfway through. If you want, add a splash of chicken broth to keep it moist. Alternatively, you can reheat it on the stove. Just add a little oil to a pan and warm it over low heat. If you want to freeze this dish, make sure it is cool first. Portion it into smaller containers. This way, you can thaw only what you need. It will last in the freezer for up to three months. To defrost, leave it in the fridge overnight. You can reheat it as mentioned before. If you can't find orzo, use any small pasta. Good options include ditalini, couscous, or even rice. Each choice will give a different twist to the dish. Use whole grain pasta for extra fiber. It keeps the meal healthy and satisfying. Yes, you can make this dish ahead. Cook the orzo and chicken, then store them separately. This keeps the orzo from getting mushy. When ready to eat, reheat both and combine them. Add spinach and tomatoes just before serving for freshness. This dish is quite healthy. It has lean chicken, spinach, and tomatoes. These provide protein, vitamins, and minerals. The olive oil adds healthy fats. Use less cheese if you want to cut calories. Overall, it’s a balanced meal that tastes great. This blog post covered how to make flavorful Lemon Garlic Orzo with Chicken. You learned about the key ingredients, like quality garlic and lemon. I provided step-by-step instructions for cooking the orzo and chicken. I also offered useful tips for perfecting flavors and suggested variations to suit your taste. Remember, leftovers can be stored or frozen for later use. Cooking can be fun and easy! Enjoy your delicious dish and feel free to get creative. Your kitchen adventures await!

Lemon Garlic Orzo Delight with Chicken

A flavorful dish combining orzo pasta, chicken, and a zesty lemon garlic sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 2 pieces boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 piece lemon zest
  • 0.25 cup fresh lemon juice
  • 2 cups chicken broth
  • 1 cup baby spinach
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a medium pot, bring 4 cups of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
  • While the orzo is cooking, lightly season the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and they are golden brown. Remove from the skillet, let rest for a few minutes, and then slice into strips.
  • In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Be careful not to brown the garlic.
  • Stir in the lemon zest and lemon juice, then pour in the chicken broth. Bring to a simmer, then lower the heat and let the mixture reduce slightly for about 3-4 minutes.
  • Add the cooked orzo, spinach, and cherry tomatoes to the skillet. Toss everything together, allowing the spinach to wilt slightly, about 2-3 minutes.
  • Stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning with salt and pepper to taste.
  • Arrange the sliced chicken on top of the orzo mixture, and garnish with chopped parsley before serving.

Notes

Adjust seasoning to taste and garnish with fresh parsley.
Keyword chicken, garlic, lemon, orzo, pasta