ONE POT LEMON CHICKEN, SPINACH AND ASPARAGUS ORZO
Ingredients
·
3 teaspoons olive oil, divided
·
1 pound boneless skinless chicken
breasts, cut into bite sized pieces
salt
and pepper
·
1/4 cup chopped onion
·
1 cup orzo
·
2 cloves garlic, minced
·
2 1/4 cups low sodium chicken broth
·
1 cup fresh asparagus cut into 1″ pieces
·
3 to 5 ounces organicgirl SUPERGREENS!*
·
zest and juice from one lemon
·
1/2 cup shredded Parmesan cheese, plus
more for servin
Instructions
1.
Heat 2
teaspoons of the olive oil in a large non-stick or cast iron skillet over
medium-high heat. When the skillet is hot add in the chicken and season with
salt and pepper. Sauté until the chicken is thoroughly cooked then remove it
from the skillet onto a plate.
2.
Add the
remaining 1 teaspoon of olive oil to the skillet then add in the shallot. Sauté
for one minute or until the onion starts to soften.
3.
Add in
the orzo and garlic and sauté for about a minute. Pour in the chicken broth,
stir everything together and bring it to a boil.
4.
Once
boiling, cover with a lid and reduce the heat to medium-low. Simmer for
approximately 5 minutes and then add the asparagus. Simmer covered for an
additional 5 minutes, then add the spinach. Cook for one minute or until
spinach is wilted. Remove the lid and if there is any excess liquid remaining
continue to cook uncovered for another minute.
5.
Add the
cooked chicken back into the skillet and stir in the lemon zest, lemon juice
and Parmesan cheese until everything is combined. Garnish with more Parmesan
cheese, if desired. Serve immediately and enjoy!
Recipe Source : Click Here