Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 4 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Chop chicken into bite-sized pieces and mince garlic.
- Sauté the chicken: Heat olive oil in a large pot over medium heat. Add chicken, seasoning with salt and pepper, until golden brown.
- Add garlic: Stir in minced garlic until fragrant, about one minute.
- Cook orzo: Pour in chicken broth and add uncooked orzo. Stir and simmer for about 10 minutes until orzo is cooked.
- Finish with lemon and greens: Stir in lemon juice and spinach/kale until wilted.
- Serve hot: Ladle into bowls and garnish with extra lemon slices if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg