Lemon & Garlic Chicken Orzo
This Lemon & Garlic Chicken Orzo is a quick and super tasty comfort dish that is a light, summery and the perfect high protein dinner option. The creamy orzo is cooked risotto style, with just the right amount of citrus, paired with a delicious, garlicky and herby chicken breast, which all comes together in under 30 minutes.
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Cook: 25 mins
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Coat the chicken breasts all over in the olive oil, garlic, salt, pepper, smoked paprika and garlic granules.
Melt 1/2 tbsp of the butter in a large pan, add the thyme sprigs and sear the chicken breasts for 4 minutes on each side, over a medium-high heat, then remove from the pan. Finish cooking the chicken in the oven on a baking tray or dish at 180°C/ 360°F for 10-15 minutes, or until cooked through.
In the same pan, sauté the shallot over a low-medium heat for 3 minutes, stirring regularly, add the orzo, lemon zest, stock, stir to combine and bring the pan to a low simmer. Add the cream cheese, parsley, remaining 1/2 tbsp of butter and juice from the lemon. Cook the orzo risotto style, stirring regularly, until the orzo is al dente and there is no excess liquid in the pan, if the pan dries out before the orzo is cooked, then add more stock or boiling water.
Serve immediately with a generous squeeze of lemon.
Nutritional Info
Per serving:
Cals – 564
Carbs – 60g
Protein – 46g
Fat – 14g
Ingredients
Serves 2
- 2 medium chicken breasts - cover and bash until roughly 2-3cm thick.
- 1/2 tbsp of extra virgin olive oil.
- 4 cloves of garlic - crushed.
- Salt, to taste.
- Freshly ground black pepper, to taste.
- 1/2 tsp of smoked paprika.
- 1/2 tsp of garlic granules.
- Tbsp of unsalted butter, half for frying and half to add to the orzo.
- 3-4 sprigs of fresh thyme.
- 1 echallion shallot - finely chopped.
- 150g of orzo
- Zest and juice of 1 lemon.
- 400-500ml of chicken or vegetable stock (the amount you need will vary, so start with 400ml and add more if needed).
- Tbsp of light cream cheese.
- A handful of fresh parsley - finely chopped.
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