Lemon Chicken with Orzo and Vegetables (Edit recipe)

I love a quick one pan dinner full of flavor and that is nutritious. This is a great summer dish when it is warm outside because the fresh lemon flavor is full of summer but it comes together quickly.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	12 g
Carbohydrates:	52 g
Protein:	15 g
Cholesterol:	18 g
Sodium:	981 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by Aloha Healthy Eats

View original recipe

Serves: 4

Ingredients

3 pieces Skinless Chicken Breast, cut into cutlets
1 tsp Sea Salt
2 Tbsp Extra Virgin Olive Oil
0.5 whole Green Bell Peppers, chopped
1 whole Zucchini, sliced
0.25 whole Onion, chopped
3 whole Green Onion (Scallion), sliced
1 tsp Italian Seasoning
1 cup Grain-free Cassava Orzo, I like Jovial cassava
3 cups Chicken Broth (Low Sodium)
0.25 cup Coconut Milk, full fat
1 whole Lemon zest
0.5 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauce the chicken cutlets in oil in a pan on medium heat. Sprinkle salt on top. Cook until done, lightly brown on both sides, about 4 minutes on each side.
Add the vegetables and Italian seasoning. If needed add a bit more oil. Let the vegetables cook for 3-4 minutes.
Add the orzo and stir. Let cook for 2-3 minutes.
Add the chicken broth, stir. Reduce heat to low and let the orzo cook until soft. This takes 10-15 minutes.
Add the coconut milk, zest and a touch more salt to finish. Stir and let cook for 1 minute.

Notes

I love recipes that allow for flexibility and this is that so feel free to mix up the vegetables. Other veggies I've used and loved are frozen peas, shaved brussel sprouts, and broccoli florets.