Lemon Pepper Chicken with Orzo
- 300 g chicken tenders
- 2 t grated lemon zest
- 2 t freshly ground black pepper
- 2 t canola oil
- 2 t minced garlic
- 1 chicken bouillon cube (low sodium)
- 2 c water (mixed to make chicken broth)
- 1 T chopped parsley
- 1 t grated lemon zest
- 1 t freshly ground black pepper
- 280 g orzo pasta
- 1 T chopped parsley (to serve)
1. Blot the chicken tenders dry with a paper towel, then season both sides with the lemon zest and pepper.
2. Heat a large, deep skillet over medium flame. Add oil. When the oil shimmers, add the chicken. Allow it to cook until browned, then flip and brown on the second side. Remove chicken to a clean plate.
3. Turn the heat down to low. Add the garlic and saute until fragrant, about 15 seconds. Add the broth and stir to dissolve the browned bits from the bottom of the skillet.
4. Add 1 Tbsp parsley, 1 tsp lemon zest, 1 tsp pepper, and the orzo to the skillet. Stir to combine. Return the chicken to the skillet.
5. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
6. After 12 minutes, the orzo should be tender and most of the broth absorbed. If it is not yet tender, add about 1/4 to 1/2 cup water and keep simmering. If there is still too much liquid, simmer it without the lid for a few minutes until it is slightly saucy.
7. Sprinkle 1 Tbsp parsley over the top, and serve hot.