1/2 cup shredded Parmesan cheese, plus more for serving
Heat 2 teaspoons of the olive oil in a large
non-stick or cast iron skillet over medium-high
heat. When the skillet is hot add in the
chicken and season with salt and pepper. Sauté
until the chicken is thoroughly cooked then
remove it from the skillet onto a plate.
Add the remaining 1 teaspoon of olive oil to
the skillet then add in the shallot. Sauté for
one minute or until the onion starts to soften.
Add in the orzo and garlic and sauté for about
a minute. Pour in the chicken broth, stir
everything together and bring it to a boil.
Once boiling, cover with a lid and reduce the
heat to medium-low. Simmer for approximately 5
minutes and then add the asparagus. Simmer
covered for an additional 5 minutes, then add
the spinach. Cook for one minute or until
spinach is wilted. Remove the lid and if there
is any excess liquid remaining continue to cook
uncovered for another minute.
Add the cooked chicken back into the skillet and
stir in the lemon zest, lemon juice and Parmesan
cheese until everything is combined. Garnish with
more Parmesan cheese, if desired. Serve
immediately and enjoy!
10 pts per serving
0 Out of 5 from
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