Lemon Parmesan Chicken Orzo

Ingredients

• 2 lb Chicken breast, raw and skinless (Cubed)
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 tsp Black pepper
• 1 Shallot (Large; finely diced)
• 3 tsp Garlic (Minced)
• 2.5 cup Orzo pasta, dry
• 6 cup Chicken broth
• 3 cup Frozen peas and carrots
• 1 block Reduced-fat cream cheese (One block)
• 2 cup Parmesan cheese (Shredded)
• 2 Lemon (Juice and zest)

Steps

1. 1

   Cut the chicken breast into cubes. Season it with the paprika, garlic powder, salt, and black pepper, then mix until the pieces are evenly coated.

2. 2

   Heat a large skillet over medium-high heat. Add the seasoned chicken, spread it out, and cook for 5–7 minutes, until nearly done.

3. 3

   Add the finely diced shallot and minced garlic to the skillet. Cook for 1–2 minutes, until fragrant.

4. 4

   Stir in the dry orzo and toast it for 1–2 minutes, until lightly toasted.

5. 5

   Pour in the chicken broth and add the peas and carrots. Bring the mixture to a light simmer.

6. 6

   Cover the skillet and simmer for 10–12 minutes, until the orzo is tender and has absorbed the broth.

7. 7

   Add the zest and juice of both lemons, the reduced-fat cream cheese, and the shredded Parmesan. Stir until the cheeses melt and the sauce is creamy.

8. 8

   Divide the mixture among seven servings or meal-prep containers. Serve or store.

Notes

The source says to store or serve the portions but does not specify storage duration or reheating instructions.

Nutrition per serving

• main
• one-pan
• meal-prep
• high-protein
• comfort food