Lemon Olive Chicken With Orzo Recipes

LEMON CHICKEN WITH ORZO

Lemon Chicken with Orzo image

Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/3 cup all-purpose flour
1 teaspoon garlic powder
1 pound boneless skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups uncooked whole wheat orzo pasta
2 cups chopped fresh spinach
1 cup grape tomatoes, halved
3 tablespoons lemon juice
2 tablespoons minced fresh basil
Lemon wedges, optional

Steps:

In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges

CRISPY CHICKEN WITH LEMON ORZO

Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

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