All-in-one spring meal with chicken, lemon, peas, and orzo—easy, creamy, bright, Mediterranean-inspired comfort.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approx. 14 oz), cut into 1-inch cubes
→ Vegetables
02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups orzo pasta, uncooked
→ Dairy
08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Warm olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt, pepper, and dried oregano. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Remove the chicken and set aside.
02 - In the same pot, add unsalted butter and chopped onion. Sauté for 3 minutes until the onion turns translucent. Add minced garlic and cook for an additional minute.
03 - Stir in the orzo pasta and cook for 1–2 minutes, stirring constantly, until the grains begin to turn golden.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 7–8 minutes, stirring occasionally, until the orzo is partially tender.
05 - Return the cooked chicken to the pot along with thawed peas, lemon zest, and lemon juice. Stir well and cook uncovered for 4–5 minutes, or until the orzo is al dente and most of the liquid is absorbed.
06 - Remove from heat. Fold in grated Parmesan and fresh parsley. Adjust seasoning as needed. Serve warm, garnished with additional lemon zest or Parmesan if preferred.
