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Lemon Orzo Chicken Recipe

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This recipe for Lemon Orzo Chicken is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless chicken thighs
2 cups orzo
1 red onion or 2-3 shallots
2 tsp garlic, minced
1 pint cherry tomatoes
8oz baby spinach
1 bunch Italian parsley
2 lemons
32 oz chicken broth
Feta Cheese for topping
Salt and Pepper
Directions:
Directions:
In a dutch oven or a large pot, heat vegetable oil over medium heat
Every time you add an ingredient to the pot add a bit of salt as well
Dice the onion and garlic and saute 4-5 minutes until onion is translucent
add the chicken broth and bring to a boil, once boiling, add the chicken thighs
Cover the pot and turn down the heat to medium low, simmer for 20-25 minutes
Using tongs, remove the chicken thighs from the broth and put in a large bowl
cut the cherry tomatoes in half and add to the pot with the orzo, cover and simmer for as long as the orzo package says it needs to cook. The orzo will absorb most of the liquid, but there should be some broth left.
Shred the chicken thighs with two forks, aiming for bite sized pieces of chicken
Chop the spinach to 1/2 inch pieces, and zest and juice the lemons, keeping the zest and juice separate.
Chop the parsley
When the orzo is done, add the shredded chicken back into the pot and warm through if needed.
Add the chopped spinach to the pot and stir it in, turn off the heat.
taste the pasta and adjust salt and pepper as needed
Add all the lemon zest and half the lemon juice, taste again and add more lemon juice to your preference (I use all of it)
Serve in bowls topped with the parsley and feta cheese.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This dish heats up well and is great for making a big batch and reheating for lunches, be careful not to overcook the spinach, which should still be bright green and only barely wilted.

 

 

 

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