Meals / 30 min
Lemon chicken orzo with greens
Tender chicken, orzo, spinach and peas cooked in one pan with lemon and dill.
- Prep
- 10 min
- Total
- 30 min
- Serves
- 3 bowls
Orzo cooks right in the pan with chicken broth, carrying the flavor of lemon and dill into every bite. Spinach and peas fold in at the end for a simple, balanced-feeling supper.
Ingredients
- 1 tablespoon olive oil
- 12 ounces boneless skinless chicken thighs, cut into 1-inch pieces
- ¼ teaspoon sea salt
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup dry orzo
- 2½ cups chicken broth
- 1 cup frozen peas
- 2 cups baby spinach
- Zest and juice of 1 lemon
- 2 tablespoons chopped dill
Method
- 1. Warm oil in a deep skillet over medium-high heat. Season chicken with salt and cook for 5 minutes until lightly browned.
- 2. Add onion and cook for 3 minutes, then add garlic and orzo and stir for 1 minute.
- 3. Pour in broth, bring to a simmer and cook for 10 minutes, stirring twice.
- 4. Stir in peas, spinach, lemon zest and juice. Cook for 2 minutes, then fold in dill and serve.
Estimated nutrition
- calories
- 515 calories
- fat
- 17 g fat
- carbohydrate
- 54 g carbohydrates
- protein
- 37 g protein
- fiber
- 7 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use boneless turkey thigh in place of chicken.
- Vegetable broth and chickpeas can make a vegetarian version.
- Parsley can replace dill.
Good to know
Let the pan rest for 3 minutes off the heat so the orzo can absorb the last of the broth.
Questions, answered.
How do I keep the orzo from sticking?
Stir it a couple of times while it simmers and add a splash of broth if the pan looks dry before the orzo is tender.
Can I use chicken breast?
Yes, cut it into small pieces and avoid overcooking; it may finish a minute sooner than thighs.