Easy Lemon Chicken Orzo Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 425 degrees.

Smeared vegetable oil over 2 boneless skinless chicken breasts and seasoned with salt and pepper.

Bake the chicken until the internal temperature reaches 165 degrees, then let it cool to shred.

Melt 2 tablespoons of butter and 1 tablespoon of oil in a pot over medium heat.

Add about 1/2 medium onion to the pot and sauté until translucent.

Add minced garlic to the pot and sauté carefully to avoid burning.

Add orzo pasta to the pot and toast it slightly in the butter and oil.

Pour in chicken broth and add black pepper, holding off on salt due to the saltiness of the broth.

Add evaporated milk, lemon juice, and Italian seasoning to the pot.

Cook until the orzo absorbs most of the liquid, stirring occasionally to prevent burning.

Once thickened, remove from heat and add baby spinach, shredded chicken, and parmesan cheese, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens