Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- Juice and zest of 1 large lemon
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add chicken broth and bring to a boil. Stir in orzo and cook until al dente, about 8 minutes.
- Return chicken to the pot, add lemon juice and zest, and simmer for 5 minutes. Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- You can substitute turkey or tofu for chicken.
- Adjust lemon to taste for more brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Gluten-Free Option available
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg