Description
A simple one-pan dish with lemon chicken and orzo pasta, without cream.
Ingredients
- Chicken thighs: 1.5 lbs
- Orzo pasta: 1 cup
- Lemon: 2, zested and juiced
- Chicken broth: 2 cups
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Dried oregano: 1 tsp
- Salt and pepper: to taste
- Fresh parsley: for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, and oregano.
- Heat olive oil in an oven-safe pan. Sear chicken until browned. Remove chicken.
- Add garlic to the pan and cook for 30 seconds.
- Stir in orzo, lemon zest, and juice. Cook for 1 minute.
- Pour in chicken broth. Season with salt and pepper.
- Place chicken on top of the orzo.
- Bake for 20-25 minutes, or until chicken is cooked and orzo is tender.
- Garnish with parsley.
Notes
- Adjust cooking time based on chicken thickness.
- Add vegetables like zucchini or bell peppers.
- Use chicken breasts instead of thighs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg