Herbed Chicken with Asparagus Orzo
Fresh Herb Chicken over Creamy Asparagus Orzo
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and black pepper, to taste
1 cup orzo pasta
2 cups low-sodium chicken broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 tablespoons lemon juice
1 tablespoon olive oil (for orzo)
1/4 cup grated Parmesan (optional, or use dairy-free if needed)
2 tablespoons chopped fresh parsley
Directions:
Season the chicken breasts with thyme, basil, oregano, garlic powder, salt, and pepper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5–6 minutes per side or until fully cooked through and golden. Remove from pan and set aside to rest.
In the same skillet, add the orzo and toast lightly for 1–2 minutes. Add chicken broth and bring to a gentle boil.
Reduce heat and simmer the orzo for about 8–10 minutes, stirring occasionally. When the orzo is nearly cooked, stir in the asparagus and continue cooking for 3–4 more minutes, until tender.
Add lemon juice, 1 tablespoon olive oil, Parmesan (if using), and chopped parsley. Stir until creamy and combined.
Slice the rested chicken and serve over a bed of orzo and asparagus. Garnish with extra parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 2 servings