Lemon Chicken Orzo

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3 servings

Added 2024-03-03

Updated 2024-03-05

English Main ChickenPastaWarm

Ingredients

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1/2 tbs	Olive oil
500g	Chicken
1/2 tsp	Paprika
1 tbs	Butter
	One small onion, diced
	2 garlic cloves, minced (or 1 tsp powder)
1 cup	Orzo pasta/ risoni (uncooked)
1 medium	Zucchini, grated
2 cups	Low sodium chicken stock
	Zest and juice of 1 small lemon
1/2 tsp	Dried thyme
1/2 tsp	Salt
1/2 tsp	Pepper
1/2 cup	Light cream (i used philadelphia 60% less fat light cooking cream)
30-40g	Mozzarella
30g	Crumbly feta
	Fresh parsley
	Chili flakes

Cooking mode

Season the chicken with 1/2 tsp salt, paprika and pepper.
Heat the olive oil in a large pot over medium high heat. Add chicken and cook until the chicken is mostly cooked 3-4 minutes. Remove the chicken and set aside.
Melt the butter in the same pan over medium-high heat. Add onions and sauté for 3-4 minutes. Add orzo and toast for 2 minutes in the pan. Add the grated zucchini, garlic and cook for an additional 2 minutes or until the onions are tender.
Add in the chicken stock, lemon zest and juice. Season with the salt, pepper and thyme and add chili flakes to taste. Stir the chicken back into the pot and cover with a lid, reduce the heat to medium-low and simmer for 8-10 minutes or until orzo is tender. Stir throughout the cook time to ensure the pasta does not stick to the bottom of the pot.
Once the orzo is cooked through, add the cream and stir until Combined. Remove from heat and stir through the feta, mozzarella until all melted through. Season with salt, pepper and fresh parsley and enjoy!