One-Pan Lemon Chicken Orzo
30 min603 kcal each
Paprika chicken and orzo cooked in one pan with broth, Dijon, spinach, lemon and Parmesan, made creamy with a splash of coconut milk. Dinner in twenty minutes, one pan to wash.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless680 g
- Paprika1 tsp
- Ground cumin½ tsp
- Olive oil2 tbsp
- Onion1 piece
- Garlic4 clove
- Low-sodium chicken broth600 ml
- Dijon mustard1 tbsp
- Orzo, dry170 g
- Baby spinach2 handful
- Coconut milk, canned120 ml
- Lemon juice5 tbsp
- Lemon zest1 tsp
- Parmesan, finely grated75 g
- Salt1 tsp
- Black pepper½ tsp
Method
Prep 10 min · cook 20 min- Pat the chicken dry, cube it and toss with the paprika, cumin, salt and pepper.
- Heat 1 tablespoon oil in a large pan over medium heat and cook the chicken 4–5 minutes until the edges colour; set aside.
- Add the remaining oil, the diced onion and mashed garlic and cook 2–3 minutes, scraping the pan.
- Stir in the broth and mustard, then the orzo, and simmer uncovered, stirring often, until the orzo is tender.
- Stir in the spinach, coconut milk, lemon zest and juice and Parmesan for about a minute until the spinach wilts, then return the chicken and cook until heated through.
- Keeps 4 days in the fridge. Reheat with a splash of broth as the orzo firms up.
Nutrition
per servingCal
603
Protein
52g
Carbs
42g
Fat
25g
Of 25g of fat per serving, 11g is saturated.
