Description
A bright and satisfying one-pot meal featuring tender chicken, creamy orzo, and a zesty lemon-herb sauce, packed with protein for a wholesome dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Stir in orzo and toast for 2 minutes. Pour in chicken broth and lemon juice, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until orzo is tender and liquid is absorbed.
- Return chicken to the skillet. Stir in Greek yogurt and lemon zest until creamy and well combined. Cook for 2-3 minutes until heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.