HEALTHY ONE POT GREEK LEMON CHICKEN ORZO
This one-pot lemon chicken orzo is an easy weeknight dinner made with chicken, bright lemony orzo, and greens, all made in one pan.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 - 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- Salt and pepper, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces gluten-free rice flour orzo (this is preferred to cassava orzo)
- 2 ½ cups chicken bone broth
- 1 lemon, juiced and zested
- 2 cups baby spinach
- 2 tablespoons chopped fresh dill or parsley, for garnish
Instructions
- Heat olive oil in a large sauté pan or deep skillet over medium heat. Season chicken with salt, pepper, oregano, and garlic powder.
- Add to the pan and cook for 4 to 5 minutes per side. Transfer to a plate (it doesn’t need to be fully cooked through yet).
- In the same pan, add the onion and cook for 2 to 3 minutes until soft. Add garlic and cook for another minute.
- Stir in the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Reduce to a simmer and return chicken to the pan.
- Cover and cook for 8 to 10 minutes, stirring once or twice, until orzo is tender and chicken is cooked through.
- Stir in lemon zest, juice, and spinach. Let the spinach wilt, then stir in herbs. Taste and season with more salt and pepper as needed. Garnish with fresh herbs and enjoy!
Nutrition
Calories: 486kcal | Carbohydrates: 48g | Protein: 47g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 224mg | Potassium: 703mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1473IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg