Bright orzo with chicken, lemon, and peas brings spring flavors to your table in one comforting, easy meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into 1-inch pieces
→ Vegetables
02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, 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, or to taste
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt, pepper, and oregano. Sauté for 4–5 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - Add butter and chopped onion to the same pot. Sauté for 3 minutes until translucent, then add minced garlic and cook for 1 more minute.
03 - Stir in orzo pasta and toast for 1–2 minutes, stirring constantly to prevent sticking.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to simmer, cover, and cook for 7–8 minutes, stirring occasionally until orzo begins to soften.
05 - Return chicken to the pot. Add peas, lemon zest, and lemon juice. Stir well and cook uncovered for 4–5 minutes, or until orzo is al dente with most liquid absorbed.
06 - Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper as needed.
07 - Serve warm, garnishing with extra lemon zest or Parmesan as desired.
