Pan-Seared Chicken with Lemon Herb Orzo
Tender pan-seared chicken breast seasoned with lemon and herbs, served alongside fluffy orzo pasta and crisp green beans for a light yet satisfying meal.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.77/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Low-Fat
- Low-Sugar
Tags
- stir-fry
- quick
- healthy
- savory
- fresh
- classic
Ingredients
- 1.5 pound chicken breast (boneless, skinless)
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt (divided)
- 2 cup orzo pasta
- 4 cup chicken broth
- 0.25 cup lemon juice
- 0.25 cup fresh parsley (chopped)
- 1 pound green beans (trimmed)
Instructions
- Pound chicken breasts to even 1-inch thickness if necessary. Season with 1/2 teaspoon kosher salt, dried oregano, dried thyme, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
- While chicken cooks, bring chicken broth and remaining 1/2 teaspoon kosher salt to a boil in a medium pot. Add orzo pasta, reduce heat, and simmer for 8-10 minutes, or until al dente. Drain any excess liquid.
- Steam green beans until tender-crisp, about 5-7 minutes. You can do this in a microwave steamer or a pot with a steamer basket.
- To the cooked orzo, stir in lemon juice and chopped fresh parsley. Slice the cooked chicken breasts.
- Serve sliced chicken over lemon herb orzo, with steamed green beans on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.
Nutrition (per serving)
- Calories: 498
- Protein: 41.1 g
- Carbohydrates: 59.9 g
- Fat: 10.7 g
- Fiber: 5.4 g
- Sodium: 1508 mg
- Saturated Fat: 1.4 g
- Sugar: 3.2 g
- Cholesterol: 96 mg