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Lemon Parmesan Chicken Orzo by

Source: Home Chef

Ingredients

2 yellow onions
4 garlic cloves
2 lemons
6 thyme sprigs
4 oz kale
6 oz grape tomatoes
4 boneless skinless chicken breasts
8 oz orzo pasta
4 tsp chicken base
2 oz grated parmesan
0.6 oz butter

Instructions

Preheat oven to 450F and bring a medium pot of water to a boil.

1/4" dice onion and mince garlic. Zest and half lemon. Quarter and half the remaining half. Stem and coarsely chop thyme and kale. Halve tomatoes.

Pat chicken breasts dry and season with salt and pepper. Cook in 1.5 tsp olive oil over medium heat, undisturbed, until browned (1-2 min). Reserve pan. Transfer to baking sheet and roast to 165F (6-9 min). Let rest.

Add orzo to boiling water and cook to al dente (7-9 min). Reserve 1.5 c pasta water and drain orzo. Set aside.

Return pan to medium heat. Add 1 tsp olive oil and onion and cook until tender (4-6 min). Add garlic and cook 30 s. Add reserved pasta water, 2 tsp lemon juice, half the thyme (reserve rest for garnish), and chicken base. Stir and raise heat to boil. Reduce b half (3-5 min). Add kale and cook until wilted (2-3 min).

Reduce heat to medium. Stir in orzo, vegetables, tomatoes, parmesan, and butter.

Slice chicken and serve on top or side. Garnish with reserved thyme and lemon zest. Serve lemon wedges on the side.

Servings: 4

Nutrition Information (per serving):
Calories 625
Fat 21 g
Sodium 1326 mg
Carbohydrates 58
Protein 48 g

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