Lemon orzo with chicken & asparagus
619 kcal per person
33g Protein
70g Carbs
23g Fat
6g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 1 squeeze lemon juice (5 ml)
- 1 ½ tablespoon olive oil (23 ml)
- 8 ounces asparagus (frozen) (224 g)
- 3 ounces chicken breast (84 g)
Preparing this recipe
- Cook the orzo according to package directions.
- Drain the orzo and return it to the pot. Toss with half of the olive oil, the lemon juice, salt, and pepper.
- Add the asparagus tips to a skillet and cook for 4–6 minutes, until heated through and tender-crisp.
- Heat the remaining oil in a skillet over medium heat. Season the chicken breast with salt and pepper. Cook for 5–7 minutes per side, until golden brown and cooked through. Let rest for a few minutes, then slice.
- Serve the lemon orzo topped with the asparagus and sliced chicken.
Tip van FitChef
1. Add a pinch of garlic powder or red pepper flakes to the asparagus while cooking for extra depth of flavor.
2. Sprinkle a bit of lemon zest over the asparagus just before serving.
