One pot lemon chicken and asparagus orzo recipe

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This is a pot dish that is made with the freshest flavors of the summer season. Made with fresh lemon, asparagus and Parmesan cheese, this is a dish that you will want to make nearly every night of the week.

  • Yield: 5 Servings
  • Preparation Time: 35 Minutes


  • 3 teaspoons of extra virgin olive oil, evenly divided
  • 1 pound of chicken breasts, boneless, skinless and cut into pieces
  • Dash of salt and black pepper
  • ¼ cup of onion, chopped
  • 1 cup of orzo
  • 2 cloves of garlic, minced
  • 2¼ cups of low sodium chicken broth
  • 1 cup of asparagus, cut into 1 inch sized pieces
  • 3 to 5 ounces of super greens
  • 1 lemon, juice and zest only
  • ½ cup of Parmesan cheese, shredded and extra for serving
How to Make It
  1. In a pot set over medium to high heat, add in 2 teaspoons of olive oil. Add in the chicken pieces. Season with a dash of salt and black pepper. Cook for 5 minutes or until cooked through. Transfer onto a plate and set aside.
  2. Add in 1 teaspoon of olive oil. Add in the onion. Cook for 5 minutes or until soft.
  3. Add in the orzo and minced garlic. Cook for 1 minute.
  4. Add in the chicken broth. Allow to come to a boil. Cover. Lower the heat to low. Cook for 5 minutes before adding in the asparagus. Cook for 5 more minutes. Add in the spinach. Cook for 1 minute or until wilted.
  5. Add in the cooked chicken, lemon zest, lemon juice and shredded parmesan cheese. Stir well to mix.
  6. Remove from heat and serve immediately with a topping of Parmesan cheese.

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