A nutritious and protein-packed meal featuring tender chicken breast, tender-crisp asparagus, and orzo pasta tossed in a light lemon garlic sauce. Perfect for a healthy lunch or dinner.
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 cup orzo pasta
1 bunch asparagus (about 12 spears), trimmed and cut into 2-inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook for 5-7 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add the orzo pasta to the skillet and toast it for 2 minutes, stirring frequently.
Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and bring to a simmer.
Add the asparagus pieces to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the asparagus is crisp-tender.
Return the cooked chicken to the skillet and stir to combine with the orzo and asparagus.
Remove the skillet from heat and stir in the grated Parmesan cheese, crushed red pepper flakes, and chopped fresh parsley.
Adjust seasoning with additional salt and pepper if needed.
Serve warm.