Chicken and Lemon Orzo

Bring 1 pound of Heinen's orzo to a boil and drain.

Run cool water over the orzo and put it back in a bowl.

Add olive oil to the orzo and mix to prevent sticking, then set aside.

Season 4 boneless, skinless Gerber's chicken breasts on both sides with salt and fresh cracked black pepper.

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.

Add the chicken breasts to the pan and cook for 5 to 6 minutes per side or until golden brown and completely cooked through.

Remove the chicken from the pan.

Add a small diced yellow onion and finely minced garlic cloves to the pan and cook over medium heat for 4 to 5 minutes until browned.

Deglaze the pan with good white wine, scraping up the browned bits until about 3 tablespoons of liquid remain.

Add the cooked orzo to the pan along with finely grated Parmesan cheese and the juice of 1 lemon, mixing until completely combined.

Season with salt and pepper to taste.

Slice the cooked chicken breasts and add them on top of the orzo.

Finish with fresh chiffonade basil and optional lemon slices for garnish.

Equipment Needed

Spice Level:

Allergens