Description
This easy chicken and asparagus orzo combines tender chicken, crisp asparagus, and fluffy orzo pasta in a flavorful, lemony sauce. Perfect for a weeknight dinner that feels special but comes together fast!
Ingredients
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1 lb boneless, skinless chicken breasts, diced
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1 cup orzo pasta
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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2 tbsp olive oil
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2 cloves garlic, minced
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1 lemon, zested and juiced
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½ cup grated Parmesan cheese
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Salt & pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat. Cook chicken until browned and cooked through, about 5–7 minutes. Remove and set aside.
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Add garlic to the skillet, sauté for 1 minute.
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Add orzo and toast lightly for 1–2 minutes.
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Pour in 2 cups water or broth, bring to a boil, then reduce to simmer. Cook until orzo is tender, about 8–10 minutes.
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Add asparagus during the last 3 minutes of cooking.
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Return chicken to the pan, stir in lemon zest, lemon juice, and Parmesan. Season with salt and pepper.
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Garnish with parsley and serve hot.
Notes
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Swap Parmesan for nutritional yeast for a vegan twist.
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Add red pepper flakes for a spicy kick.
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Use chicken thighs for juicier meat and richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420kal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g