Tender chicken, lemon zest, creamy orzo, and green peas combine for a comforting spring one-pot meal.
# What You Need:
→ 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 garlic cloves, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups uncooked orzo pasta
→ 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
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and oregano. Sauté for 4 to 5 minutes until golden and cooked through. Transfer chicken to a plate.
03 - Add butter to the pan. When melted, add finely chopped onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute.
04 - Add orzo to the pan and toast for 1 to 2 minutes, stirring constantly.
05 - Pour in chicken broth, bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 7 to 8 minutes, stirring occasionally.
06 - Return chicken to the pot. Add peas, lemon zest, and lemon juice. Stir well and cook uncovered for 4 to 5 minutes, until orzo is al dente and most liquid is absorbed.
07 - Remove from heat. Stir in grated Parmesan and chopped parsley. Adjust seasoning if necessary.
08 - Serve warm, garnished with additional lemon zest or Parmesan cheese as desired.
