Lemon Orzo Chicken

Mediterranean

Lemon Orzo Chicken

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Lemon Orzo Chicken is Mediterranean home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium Dairy free Halal

Ingredients

Serves
5

The quantities follow this count.

How to cook it

  1. Season the chicken with the salt, pepper, and oregano.

  2. Heat 2 tbsp olive oil in a deep skillet over medium-high and sear the chicken until golden and cooked through, about 6 minutes per side, then remove and slice it.

  3. Add the remaining oil and soften the onion and garlic, about 5 minutes.

  4. Stir in the orzo to toast for 1 minute, then pour in the broth and bring to a simmer.

  5. Cover and cook until the orzo is tender and has absorbed most of the liquid, about 12 minutes, stirring occasionally.

  6. Fold in the spinach until wilted, then stir in the lemon juice and dill.

  7. Return the sliced chicken to the pan and serve.

Watch how to cook Lemon Orzo Chicken

Someone making it start to finish, so you can see what the steps look like.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Lemon Orzo Chicken carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Lemon Orzo Chicken
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy No
Gluten Yes Baked Falafel Plate
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
350 kcal
Protein
39 g
Carbs
23 g
Fat
11 g
Fiber
1 g
Sugar
1 g
Sodium
520 mg
Saturated fat
2 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Lemon Orzo Chicken takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.

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