ONE SKILLET CHICKEN ORZO
1/2 lb boneless chicken thighs or breasts
1 tbsp + 2 tsp extra virgin olive oil
1 lemon, juiced
1 lemon, zested
1 tbsp +1 tsp fresh organo leaves
3 cloves garlic, minced
2 tbsp + 1 tbsp butter
3/4 cup orzo pasta
a handful of baby spinach or kale
1 1/2 cups chicken broth
1/4 cup milk
lemon slices
1/4 cup grated parmesan
Salt and pepper
Heat a medium skillet over medium heat and add in the oil.
Add chicken to the skillet in a single layer and cook until golden brown, reaching an internal temperature of 165 degrees F, about 8 minutes.
Remove the chicken from the skillet and set aside.
Add 2 tbsp butter to the pan and then add garlic, cook until fragrant for 1 minute than add the orzo.
Toast the pasta for at least 1 minute than add lemon zest, oregano leaves and milk.
Cook uncovered at medium/low heat, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
After 10 minutes add milk, baby spinach (or kale) leaves and lemon juice. Let cook for additional 5 minutes.
Once the pasta is done, add parmesan and the remaining 1 tbsp butter, stir and season with salt and pepper.
Return chicken to the pan and garnish with lemon slices and fresh oregano leaves.
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