Chicken Asparagus and Spinach Orzo - Easy Recipe
Twist your traditional recipe by adding flavorful baby spinach. With the lovely crunch of asparagus and zesty chicken flavor, this recipe will reflect your immense love for your family members.
Servings 4 persons
Calories 400kcal
Ingredients
- 2 chicken breasts diced
- 2 banana shallots sliced
- 120 g baby spinach cut finely
- 1 bunch of asparagus spears cut in fours
- 200 g Orzo
- 3 tbsp olive oil or (125 gram butter - change according to servings)
- 10 ml lemon juice
- 1 Lemon zest (finely cut)
- 2 cloves of garlic crushed
- 120 ml chicken stock
- 4 tbsp grated parmesan cheese
- ½ tsp salt
- ½ tsp ground black pepper
- Dried parsley, oregano, and basil for garnish
Instructions
- Heat 1 ½ tbsp olive oil or half of the butter in a large pan. Add the diced chicken along with salt and ground black pepper. Fry until the chicken is golden. Remove from the pan and keep aside.
- Add remaining oil or butter to the pan. Saute garlic. Add banana shallots and cook until they start to soften. Add orzo and give it a good mix. Pour in the chicken stock. Bring it to a boil. Reduce heat.
- Cover the pan and cook for 5 minutes.
- Add cut asparagus stems. Cover and cook for another 5 minutes on low heat.
- Add golden chicken, lemon zest, and juice. Add spinach, cover, and cook just enough to wilt the spinach.
- Add parmesan just before serving
- Garnish with dried parsley, oregano, and basil.
Notes
- Freshness is the key, so always use fresh baby spinach leaves for the best taste.
- Use butter instead of olive oil if preparing for young, growing children.
- After garnishing with grated parmesan, heat it in the oven for 5 minutes to get a nice, golden top.
- Get creative with serving ideas. Prepare a side of noodles or rice to complete the meal.
Nutrition
Serving: 1g | Calories: 400kcal