Name: Lemon Pepper Chicken Broccoli Orzo Easy Weeknight Dinner
Ingredients: 1 pound boneless skinless chicken breasts cut into bite-sized pieces; 1 teaspoon fresh cracked black pepper; 1 teaspoon grated lemon zest; 1 ½ teaspoons kosher salt; 2 tablespoons olive oil; 1 medium yellow onion diced; 2 cloves garlic minced; 1 cup orzo pasta; 2 cups low-sodium chicken broth; 2 cups small broccoli florets; 1 tablespoon unsalted butter; 2 tablespoons lemon juice; ⅓ cup grated Parmesan cheese; Fresh parsley chopped for garnish

Description

Lemon Pepper Chicken Broccoli Orzo is a quick and easy dinner perfect for weeknight meals. This one pan chicken dinner features tender chicken, fresh broccoli, and creamy orzo, ideal for family dinner and quick chicken recipes.

Ingredients

Scale

1 pound boneless skinless chicken breasts cut into bite-sized pieces
1 teaspoon fresh cracked black pepper
1 teaspoon grated lemon zest
1 ½ teaspoons kosher salt
2 tablespoons olive oil
1 medium yellow onion diced
2 cloves garlic minced
1 cup orzo pasta
2 cups low-sodium chicken broth
2 cups small broccoli florets
1 tablespoon unsalted butter
2 tablespoons lemon juice
⅓ cup grated Parmesan cheese
Fresh parsley chopped for garnish

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Instructions

Season the chicken pieces with cracked black pepper, half of the lemon zest, and half a teaspoon of kosher salt, ensuring the pieces are evenly coated.
Warm olive oil in a large skillet on medium-high heat, then add the chicken and sauté for about 5 minutes until browned, stirring on occasion; remove the chicken and set aside.
In the same skillet, cook the diced onion for 3 minutes until soft, then add minced garlic and sauté for another 30 seconds until aromatic.
Stir in the orzo pasta with the onion mixture and toast it by cooking for 1 minute.
Pour chicken broth into the skillet and add the remaining kosher salt, then place the chicken back into the pan; bring the mixture to a boil, reduce the heat to medium-low, cover, and simmer for 8 minutes.
Remove the cover, add the broccoli florets, cover again and cook for an additional 3 to 4 minutes until the broccoli is tender-crisp and the orzo is cooked to al dente.
Stir in the butter, lemon juice, remaining lemon zest, and grated Parmesan cheese until melted and creamy; adjust seasoning with salt or pepper as needed.
Serve the dish by transferring it to bowls and garnish with freshly chopped parsley.

Method: Stovetop

Nutrition

Calories: 400 kcal
Sugar: 4g
Sodium: 700mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 85mg