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Easy Spring Vegetable Chicken Orzo
We all love one pot dinner recipe and this easy spring vegetable chicken orzo is the perfect simple family meal.
Course
Dinner
Cuisine
American
Keyword
Chicken orzo, Orzo pasta, Orzo with chicken
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
529
kcal
Author
Alida Ryder
Ingredients
500
g (1lb)
chicken breasts
I used boneless skinless chicken breasts. Boneless chicken thighs can be used but will need longer cooking.
2
tbsp
olive oil
500
g (1lb)
orzo pasta
1
shallot
3
fresh garlic cloves
crushed
2
cups
frozen peas
200
g (7 oz)
fresh asparagus
stalks chopped
1
cup
heavy cream
4
cups
chicken stock/chicken broth
1
lemon
zest and juice
1
cup
grated Parmesan cheese
2
tsp
salt
1
tsp
pepper
fresh basil
to serve
Instructions
Heat a large, deep pan or skillet over medium-high heat.
Slice the chicken breasts in half horizontally, resulting in two thin cutlets.
Drizzle over a tablespoon of olive oil and season with salt and pepper.
Sear the chicken in the hot pan until golden brown on both sides then remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil or a knob of butter and allow to melt.
Add the shallots and garlic and cook for 30 seconds then add all the vegetables. I like to add the asparagus tops later on to prevent over-cooking.
Add the orzo, lemon juice, stock and cream and season with salt and pepper.
Cover and allow to simmer for 7-8 minutes until the orzo has absorbed most of the liquid.
Stir in the Parmesan cheese.
Add the seared chicken and asparagus tops then cover and cook for another 5 minutes until the orzo is tender and the chicken is fully cooked.
Remove from the heat, garnish with fresh basil and serve.
Nutrition
Calories:
529
kcal
|
Carbohydrates:
45
g
|
Protein:
35
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.01
g
|
Cholesterol:
105
mg
|
Sodium:
1660
mg
|
Potassium:
740
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1264
IU
|
Vitamin C:
32
mg
|
Calcium:
204
mg
|
Iron:
4
mg