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For Lemon Garlic Orzo with Chicken, gather the following items: - 1 cup orzo pasta - 2 boneless, skinless chicken breasts (about 1 pound) - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 2 cups chicken broth - 1 cup baby spinach, roughly chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup grated Parmesan cheese - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) You can swap some ingredients to fit your taste or diet. Here are a few ideas: - Use whole grain orzo for a healthier option. - Swap chicken breasts for shrimp or tofu for a different protein. - Replace spinach with kale or arugula for a new flavor. - Use lemon juice from a bottle if fresh lemons aren't available. - If you don’t have Parmesan cheese, try feta or goat cheese instead. Choosing fresh ingredients makes your dish shine. Here are some tips: - For chicken, look for bright color with no smell. - Choose firm, bright tomatoes with no blemishes. - When buying spinach, pick leaves that are crisp and deep green. - Select lemons that feel heavy for their size. They have more juice. - Check oil for freshness; good olive oil should smell fruity, not rancid. {{ingredient_image_2}} Start by boiling 4 cups of salted water in a medium pot. Once it boils, add 1 cup of orzo pasta. Cook it for 8 to 10 minutes, until it is al dente. Drain the orzo and set it aside for now. While the orzo cooks, season 2 boneless chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them for 6 to 7 minutes on each side. The chicken should turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet, let it rest for a few minutes, and slice it into strips. In the same skillet, add 2 more tablespoons of olive oil. Then, add 4 minced garlic cloves. Sauté the garlic for about 30 seconds until it smells nice. Next, stir in the zest of 1 lemon and 1/4 cup of lemon juice. Pour in 2 cups of chicken broth. Turn up the heat a bit and let it simmer gently. Reduce the heat after 3 to 4 minutes. Now, add the cooked orzo, 1 cup of chopped baby spinach, and 1/2 cup of halved cherry tomatoes into the skillet. Toss everything well. Let the spinach wilt for about 2 to 3 minutes. Finally, mix in 1/4 cup of grated Parmesan cheese until it melts. Taste and add salt and black pepper as needed. To serve, place the sliced chicken on top of the orzo. Garnish with fresh parsley for a splash of color. To cook perfect orzo, start with plenty of water. Use 4 cups of salted water for 1 cup of orzo. This helps the orzo cook evenly. Stir the orzo during the first few minutes. This prevents it from sticking together. Follow the package instructions closely. Aim for al dente, which gives it a nice bite. After cooking, drain the orzo and set it aside. You can drizzle a bit of olive oil to keep it from sticking. For juicy chicken, choose boneless, skinless breasts. Season them lightly with salt and pepper. Sauté the chicken in hot oil for a golden crust. Cook each side for 6-7 minutes until it reaches 165°F (75°C). Let it rest for a few minutes after cooking. This helps the juices stay inside. Slice the chicken into strips just before serving. This keeps it tender and easy to eat. To boost flavor, use fresh garlic and lemon zest. These ingredients add brightness to the dish. When making the sauce, don’t rush the garlic. Sauté it just until fragrant, around 30 seconds. This way, it stays fresh and vibrant. Toss in fresh spinach and cherry tomatoes for added color and nutrients. Finally, add grated Parmesan cheese for a creamy finish. Adjust the seasoning with salt and pepper to taste. Enjoy your dish with a sprinkle of fresh parsley for a pop of color. Pro Tips Chicken Resting: After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making the chicken more tender and flavorful. Use Fresh Ingredients: For the best flavor, use fresh spinach and ripe cherry tomatoes. They add brightness and enhance the dish's overall taste. Adjust Lemon to Taste: If you love lemon, feel free to add a bit more lemon juice or zest. It can elevate the dish with a refreshing zing. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of chicken broth if needed to prevent drying out. {{image_4}} You can easily turn this dish into a vegetarian delight. Skip the chicken and use mushrooms instead. Sauté about 2 cups of sliced mushrooms in olive oil. They will soak up the garlic and lemon flavors well. Add them to the orzo mix for a hearty texture. You can also add chickpeas for extra protein and fiber. Feel free to explore with vegetables. Zucchini, bell peppers, or asparagus work great. Chop them up and add them during the orzo cooking time. This way, they will stay crisp and colorful. You can also add frozen peas right before serving. They add a nice pop of color and sweetness. If you want something different from chicken, try shrimp or tofu. For shrimp, cook them in the skillet until pink and tender. For tofu, cube and sauté until golden. Both options will absorb the lemon and garlic flavors well. This flexibility keeps the dish fresh and exciting each time you make it. Store Lemon Garlic Orzo with Chicken in an airtight container. Let it cool first. Keep it in the fridge if you eat it within three days. For longer storage, consider freezing it. To reheat, place the orzo in a skillet. Add a splash of chicken broth or water. Heat over medium until warm, stirring often. You can also microwave it in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture. If you want to freeze this dish, do so right after it cools. Use a freezer-safe container or bag. Make sure to remove as much air as possible. This dish can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use whole grain orzo. Whole grain orzo adds more fiber and nutrients. It may take a bit longer to cook, so check the package for timing. The flavor is nutty and complements the dish well. Just remember to adjust the cooking time to ensure it's tender but not mushy. You can prepare the orzo and chicken ahead. Cook the orzo and let it cool. Store it in the fridge in an airtight container. Cook the chicken, slice it, and keep it separate. When you're ready to eat, just heat everything in a pan. Add a splash of broth to keep it moist. This dish goes well with a fresh salad. A simple green salad with vinaigrette is a great choice. You can also serve it with crusty bread for a hearty meal. Roasted vegetables add color and nutrients too. Enjoy your meal with a light white wine for a nice pairing. This blog post guides you through a simple recipe for Lemon Garlic Orzo with Chicken. We covered key ingredients, cooking steps, and tips for perfect results. Remember to choose fresh ingredients and try variations like vegetarian options. Store leftovers properly and reheating is easy. With these insights, you can create a tasty dish that fits your needs. Enjoy cooking this comforting meal that is sure to please!

Lemon Garlic Orzo with Chicken

Discover this delicious Lemon Garlic Orzo recipe that combines tender chicken and vibrant spinach for a perfect weeknight meal. This easy lemon orzo dinner is a flavorful chicken orzo pasta dish that your family will love. With its zesty garlic and lemon notes, this lemon garlic chicken recipe is quick to prepare and full of taste. Don’t miss out on this orzo with chicken and spinach! Save this recipe for a tasty dinner. #OrzoRecipes #ChickenDinner #EasyRecipes #LemonGarlic
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Ingredients
  

1 cup orzo pasta

2 boneless, skinless chicken breasts (approximately 1 pound)

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

2 cups chicken broth

1 cup baby spinach, roughly chopped

1/2 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Orzo: Begin by bringing 4 cups of salted water to a rolling boil in a medium pot. Add the orzo and cook as per the package instructions, typically around 8-10 minutes, until it is al dente. Drain the orzo and set it aside.

    Prepare the Chicken: While the orzo is cooking, season the chicken breasts lightly on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

      Sauté the Chicken: Once the oil is hot, place the chicken breasts in the skillet. Sauté for about 6-7 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, allow it to rest for a few minutes, and slice it into strips.

        Make the Garlic-Lemon Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for approximately 30 seconds until it's fragrant, taking care not to let the garlic brown.

          Add Flavor: Next, stir in the lemon zest and freshly squeezed lemon juice, followed by the chicken broth. Increase the heat slightly to bring the mixture to a gentle simmer, then reduce the heat and let it reduce slightly for about 3-4 minutes.

            Combine Ingredients: Add the cooked orzo, chopped spinach, and halved cherry tomatoes into the skillet. Toss everything together well, allowing the spinach to wilt for about 2-3 minutes.

              Finish with Cheese: Incorporate the grated Parmesan cheese into the orzo mixture until it melts and is evenly distributed. Taste and adjust the seasoning with salt and freshly ground black pepper as needed.

                Serve: To plate, arrange the sliced chicken on top of the orzo mixture. Garnish generously with chopped fresh parsley before serving to add a touch of color.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4