Dinner
One Pot Lemon Herb Chicken and Veggie Orzo (GF)
Fresh and vibrant spring veggies brighten this comfort food dish. It’s fresh, light and filling.
One Pot Lemon Herb Chicken and Veggie Orzo (GF)
Fresh and vibrant spring veggies brighten this comfort food dish. It’s fresh, light and filling.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 10 oz container cherry tomatoes, halved
- 1 cup gluten-free orzo (or regular, if not GF)
- 2 ½ cups low-sodium chicken bone broth
- Juice + zest of 1 lemon
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ cup chopped fresh basil
- Optional: crumbled goat cheese or feta for topping
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add chicken, season with salt, pepper, and oregano, and cook until browned on all sides (about 5–7 minutes). Remove and set aside.
- In the same pot, add garlic, zucchini, squash, and cherry tomatoes. Sauté for 3–4 minutes until slightly softened.
- Add the orzo and toast for 1–2 minutes, stirring often.
- Pour in chicken broth, lemon juice and zest. Stir, then return the chicken to the pot.
- Bring to a low boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in fresh basil. Top with goat cheese or feta if using, and serve warm!