Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 4 cups vegetable broth
- 2 cups fresh vegetables (spinach, bell peppers, etc.)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper; cook until golden brown on both sides, about 6-7 minutes per side. Remove chicken from skillet.
- In the same skillet, add vegetable broth and bring to a gentle boil. Stir in orzo pasta and simmer until al dente, about 10 minutes.
- Add chopped vegetables, minced garlic, oregano, and thyme to the orzo. Cook for an additional 3-4 minutes until veggies are tender.
- Return the sautéed chicken to the skillet and pour fresh lemon juice over everything. Simmer together for another 5 minutes.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg