Name: Mediterranean chicken with lemon orzo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tbsp extra virgin olive oil; 1/4 cup dry orzo pasta; 2 cups water; 1 tbsp lemon juice; 2 cloves garlic, minced; 1/3 cup cherry tomatoes, halved; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

560 calories

Protein: 58g; 41% of calories
Carbs: 42g; 30% of calories
Fat: 18g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a saucepan. Add the orzo and cook for 8 to 10 minutes until tender. Drain the orzo and return it to the warm pot.
While the pasta boils, season the chicken on both sides with the remaining salt, black pepper, and dried oregano.
Heat half the olive oil in a skillet over medium heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Move the chicken to one side of the skillet. Add the remaining oil and the garlic to the empty side, cooking for 1 minute until fragrant.
Toss the cooked orzo with the sautéed garlic and oil from the skillet, lemon juice, cherry tomatoes, and parsley. Serve the chicken over the orzo mixture.

Nutrition

Ingredients

Instructions

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