“When in doubt, add more garlic!”
Lemon Garlic Chicken and Orzo
Orzo looks like rice and can be utilized like rice in many ways. Many believe it tastes like rice and can be creamy like rice. But folks, orzo is not a grain (i.e. rice), it is a pasta!
Orzo is commonly made from white flour, but it can be made from whole-grain flour as well, making it a healthier pasta option. A two oz. serving of orzo is 200 calories. This small pasta is a good source of carbohydrates; one serving of orzo contains 42 grams of carbohydrates and two grams of fiber. You can get more fiber from this pasta by choosing orzo made from whole grain flour instead of white flour. The protein found in orzo, seven grams per serving, can also help boost your energy levels. You can increase the amount of protein in your diet by eating more of this small pasta and pairing it with other sources of protein such as salmon, shrimp or chicken. Orzo is also a good low-fat pasta option with only one gram of fat per serving. (Click here for source)
Orzo is really easy to prepare. You can boil it like you would regular pasta and drain off the water, but I prefer to prepare it in a skillet. When orzo is made in a skillet, you have the opportunity to add a rich toasty flavor to it by first toasting the orzo in melted butter (As listed in pasta instruction #2 in this recipe).
Ingredients
Instructions
For The Chicken
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Preheat oven to 400°F. Add the butter to a large oven-proof skillet over medium-high heat.
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Season the chicken on both sides with salt and pepper and add to the hot skillet.
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Sauté the chicken until browned on both sides, about 3 minutes per side then remove from skillet and set aside. The chicken will finish cooking in the oven.
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Remove the browned chicken pieces to a plate and set aside in a warm place.
For The Orzo Pasta
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Adjust the heat to medium and add butter to the hot skillet; add the garlic and sauté for several minutes until fragrant.
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Add the orzo pasta and toast it in the hot skillet for 1 - 2 minutes stirring frequently.
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Pour in the dry sherry. Deglaze the pan using a metal whisk to scrape up any bits from the bottom of the skillet. Whisk for 3 to 4 minutes allowing the sherry to reduce.
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Add the chicken stock and lemon juice to the skillet while increasing the heat to high bringing the mixture to a boil.
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While the mixture continues at a low boil, add the shallot, the vegetables and the chopped spinach.
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Turn off the heat. Return the chicken pieces back into the skillet.
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Place lemon slices atop the chicken pieces and transfer the skillet (uncovered) to the middle rack of the hot oven.
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Bake for 20 to 25 minutes or until the orzo has absorbed most of the liquid and the chicken is cooked through to 165°F.
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Garnish with lemon slices, lemon zest, fresh thyme and perhaps a sprinkling of freshly grated Parmesan cheese. Enjoy!
Serving Size 6 oz chicken, 1/3 C orzo mixture
Servings 4
- Amount Per Serving
- Calories 427kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 4g20%
- Cholesterol 113mg38%
- Sodium 436mg19%
- Potassium 112mg4%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 44g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To clarify servings ... one serving is 1/3 cup of the Orzo mixture plus 6 oz. of any kind of chicken. If choosing to eat a breast, this is one medium piece. If choosing to eat dark meat, this could easily be two small thighs equaling 6 oz. Some meat trimming might be required to achieve these portion weight requirements.
An extremely important part of the recipe is deglazing the pan in Step #3 of the instructions for the Orzo. Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release. In other words, it is just getting those tasty morsels off the bottom of the pan and into your mouth!
