I came across quinoa orzo at our local natural grocery store last week and had to try it! I was a little skeptical that it would come out as perfect as usual, but it really did, while adding additional protein and fiber to our usual pasta recipe. So below is a recipe for quinoa orzo with lemon chicken that is sure to please! I pretty much licked the plate clean when I was done, and I imagine that you will too.
Lemon Pepper Chicken with Quinoa Orzo
Time: 40 Minutes
2 tbsp canola oil, divided
4 boneless skinless chicken thighs
2 tbsp lemon pepper, divided
4 cloves garlic, chopped
2.5 cups chicken broth
12 oz quinoa orzo (regular orzo is fine too!)
1 small bunch parsley, chopped
1/2 cup feta, crumbled, to garnish
Heat 1 tbsp oil in a large dutch oven or heavy pan over medium-high heat. Meanwhile, pat chicken dry with a paper towel and season with lemon pepper on both sides, about 1.5 tbsp. Add chicken to pan and brown on each side, about 3-4 minutes per side. Set chicken aside.
Heat the same pan over medium heat with remaining oil and scrape up any browned bits. Add garlic and sauté until soft, about 1 minute. Add chicken broth, orzo, remaining lemon pepper, 1/2 of the parsley to the pan, and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the orzo is tender and the broth is absorbed. Season with salt and pepper if desired. Serve on plates garnished with remaining parsley and feta.