Tender chicken, lemon, orzo, and peas combine for an easy, fresh, comforting meal made in one pot.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch pieces
→ Vegetables
02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups orzo pasta, uncooked
→ Dairy
08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt, black pepper, and dried oregano. Sauté for 4 to 5 minutes until chicken is golden and just cooked through. Transfer chicken to a plate and reserve.
02 - In the same pot, melt butter and add chopped onion. Sauté for approximately 3 minutes until translucent. Add minced garlic and cook for 1 minute, stirring to prevent burning.
03 - Add uncooked orzo to the pot and toast for 1 to 2 minutes while stirring constantly. Pour in the chicken broth and bring to a gentle boil. Reduce to a simmer, cover, and cook for 7 to 8 minutes, stirring occasionally.
04 - Return the cooked chicken to the pot along with peas, lemon zest, and lemon juice. Stir and cook uncovered for 4 to 5 minutes, or until orzo is al dente and most of the liquid has been absorbed.
05 - Remove pot from heat. Stir in grated Parmesan and chopped parsley. Adjust seasoning as needed with additional salt and black pepper.
06 - Serve warm, garnishing with extra lemon zest or Parmesan if desired.
