I’ve been on a quest lately to add more (good) recipes to my regular rotation, the process has been fun. I think my family members are happy too! I was getting bored with the meals I was cooking and presenting and I think they were bored with the regular dishes we were eating. All good.
After looking at several different recipes on Pinterest for chicken and orzo, I came up with this. I love putting my personal flavor touches on already good recipes.
This dish is quite tasty. Finish your plates with a squeeze or two of fresh lemon juice and bit of fresh chopped curly parsley for flavor pop and presentation.
This dish does not disappoint, promise!
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon paprika
1 tablespoon olive oil
4 boneless skinless chicken breasts (or 6-8 tenderloin pieces)
3 cloves garlic chopped
2 tablespoons butter
2 cups low sodium chicken broth
1 cup uncooked orzo
Chopped curly parsley
1. In small bowl mix salt, black pepper, garlic powder, Italian seasoning and paprika. Sprinkle over both sides of chicken.
2. Heat 1/2 tablespoon olive oil in skillet over medium heat. Cook chicken until golden brown on both sides; approximately 5 minutes each side. Remove chicken pieces to plate. Add 1/2 tablespoon olive oil and 2 tablespoons butter to pan and reduce to medium low. Add garlic and cook 2 minutes, making sure not to burn it. Add orzo, cook orzo for just a bit to brown (a light brown). Add chicken broth and chicken bring to low boil. Cover and simmer for 15 minutes. Uncover remove from heat source.
* Taste orzo, add salt to taste to final product
To serve, spoon a portion of orzo on a plate or shallow bowl, top with a chicken piece or two. Squeeze a bit of lemon juice on each serving and top with chopped parsley