Description
4 boneless, skinless chicken breasts
1 cup uncooked orzo pasta
1 tablespoon olive oil
1 lemon, zested and juiced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon butter
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, combine the lemon zest, lemon juice, garlic, oregano, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 2-3 minutes on each side, just to sear them.
Transfer the seared chicken to the prepared baking dish. Add the orzo, chicken broth, and butter around the chicken in the dish.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the orzo is
tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 kcal per serving
Servings: 4
