Lemon Chicken Orzo with Spinach and Tomatoes

by CleanPlateClub
Prep: 20m
Cook: 20m
poultry
Lemon Chicken Orzo with Spinach and Tomatoes - Image

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Ingredients
Servings:4
1/3cupall-purpose flour
1tspgarlic powder
1lbchicken breast
3/4tspsalt
1/2tsppepper
2tbspolive oil
14 1/2ozchicken broth
1 1/4cupwhole wheat orzo
2cupspinach
1cupgrape tomatoes
3tbsplemon juice
2tbspbasil
Nutrition Facts

Per serving

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Instructions
  1. 1

    Dredge the chicken

    Stir the flour and garlic powder together in a shallow bowl. Cut the chicken breast into 1 1/2-inch pieces and pound each one to about 1/4 inch thick. Season with 1/2 teaspoon of the salt and the pepper, then dredge in the flour mixture and shake off the excess.

  1. 2

    Cook the chicken

    Heat the olive oil in a large skillet over medium heat. Cook the chicken 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate, keep warm, and wipe out the skillet.

  2. 3

    Simmer the orzo

    In the same skillet, bring the chicken broth to a boil. Stir in the whole wheat orzo, return to a boil, then reduce the heat and simmer covered for 8 to 10 minutes, until the orzo is tender and most of the liquid is absorbed.

  3. 4

    Finish and serve

    Halve the grape tomatoes and mince the basil. Stir the spinach, tomatoes, lemon juice, basil, and the remaining 1/4 teaspoon salt into the orzo, then pull the pan off the heat. Nestle the chicken back in. Serve with lemon wedges on the side if you want a little extra brightness.

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Lemon Chicken Orzo with Spinach and Tomatoes

Created by: CleanPlateClub

Prep Time: 20m
Cook Time: 20m
Servings: 4

Ingredients

  • 1/3 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 lb chicken breast
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 14 1/2 oz chicken broth
  • 1 1/4 cup whole wheat orzo
  • 2 cup spinach
  • 1 cup grape tomatoes
  • 3 tbsp lemon juice
  • 2 tbsp basil

Instructions

  1. Dredge the chickenStir the flour and garlic powder together in a shallow bowl. Cut the chicken breast into 1 1/2-inch pieces and pound each one to about 1/4 inch thick. Season with 1/2 teaspoon of the salt and the pepper, then dredge in the flour mixture and shake off the excess.
  2. Cook the chickenHeat the olive oil in a large skillet over medium heat. Cook the chicken 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate, keep warm, and wipe out the skillet.
  3. Simmer the orzoIn the same skillet, bring the chicken broth to a boil. Stir in the whole wheat orzo, return to a boil, then reduce the heat and simmer covered for 8 to 10 minutes, until the orzo is tender and most of the liquid is absorbed.
  4. Finish and serveHalve the grape tomatoes and mince the basil. Stir the spinach, tomatoes, lemon juice, basil, and the remaining 1/4 teaspoon salt into the orzo, then pull the pan off the heat. Nestle the chicken back in. Serve with lemon wedges on the side if you want a little extra brightness.

Notes & Tips

This is the kind of dinner that feels light but still fills you up. The whole wheat orzo gives it some body, and the lemon and basil keep it fresh instead of heavy. Spinach wilts right into the pan, so it all comes together in one skillet. Grape tomatoes work year-round, but in summer a handful of halved cherry tomatoes from the garden is even better.