Description
2 chicken breasts, boneless and skinless
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/2 cup heavy cream
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil (for cooking chicken)
Directions
Season chicken breasts with garlic powder, onion powder, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–7 minutes per side until golden brown and cooked
through. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon olive oil and cook orzo according to package instructions until al dente.
While the orzo cooks, slice the cooked chicken into strips.
Once orzo is cooked, add chicken broth and heavy cream to the skillet. Stir and simmer for 3–4 minutes until the mixture thickens slightly.
Stir in crumbled feta cheese, lemon juice, and sliced chicken. Toss until everything is well combined and heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 460 per serving, Servings: 4
