Lemon Chicken Orzo with Tomatoes and Asparagus
Ingredients
The chicken and coating
-
1
lb
boneless skinless chicken breast, cut into bite-sized pieces
-
4
teaspoons
all-purpose flour
-
½
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
½
teaspoon
salt
-
1
tablespoon
olive oil
-
1
tablespoon
light butter
The pasta and broth
-
6
oz
uncooked wheat orzo pasta
-
2
cups
reduced sodium fat free chicken broth
The vegetables and seasoning
-
2
cloves
garlic, minced
-
1
cup
fresh asparagus spears, cut into 1-inch pieces
-
1
cup
halved grape tomatoes
-
3
tablespoons
fresh lemon juice
-
2
tablespoons
chopped fresh basil
-
to taste
additional salt
Instructions
- Mix the flour, garlic powder, pepper, and salt in a small dish.
- Coat the chicken pieces in the flour mixture inside a zip-top bag.
- Heat olive oil in a large sauté pan and cook the chicken until browned and cooked through.
- Remove the chicken and keep it warm, wiping out the skillet.
- Melt light butter in the skillet, then add orzo and cook until slightly browned.
- Add minced garlic and cook for another minute.
- Pour in chicken broth, bring to a boil, then reduce heat and cover to simmer.
- After 4-5 minutes, add asparagus, cover, and simmer for an additional 10 minutes.
- Remove from heat and stir in lemon juice, tomatoes, basil, and salt.
- Add the reserved chicken back to the pan, stir to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
368
Total fat
9g
Total carbohydrates
38g
Total protein
33g
Sodium
500mg
Cholesterol
60mg
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