Lemon Pepper Chicken and Asparagus Orzo

• 8 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp lemon pepper seasoning
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. 3 Season chicken with lemon pepper, salt, and pepper; cook in skillet until golden brown, about 5-6 minutes. Remove and set aside.
4. 4 In the same skillet, add remaining olive oil and sauté garlic and asparagus for 3-4 minutes.
5. 5 Return chicken to the skillet, add lemon zest, juice, and chicken broth, then bring to a simmer.
6. 6 Add cooked orzo to the skillet, tossing to combine and heat through.
7. 7 Stir in Parmesan cheese and parsley; season with additional salt and pepper if needed.
8. 8 Serve immediately, garnished with red pepper flakes if desired.

Equipment

• Large skillet
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Variations

• Add shrimp for a seafood twist.
• Substitute orzo with quinoa for a gluten-free option.

Substitutions

• Use penne or farfalle pasta in place of orzo.
• Substitute lemon pepper with a mix of black pepper and lemon zest.

Pairings

• Crisp green salad
• Garlic bread
• Sauvignon Blanc

Nutrition

Tips

• For a creamier sauce, stir in a tablespoon of butter at the end.
• Make sure to cut the chicken into even pieces for uniform cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat gently on the stovetop with a splash of broth or water.

Serving Suggestions

• Pair with a crisp green salad or crusty bread.
• Serve with a chilled glass of Sauvignon Blanc.

FAQ