Orzo with Chicken and Peas

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1 cup frozen peas
• 1 lemon, zested and juiced
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. 2

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 6 to 8 minutes, stirring occasionally. Transfer to a plate.

   6:00 · Cook chicken
3. 3

   Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and cook until softened, about 4 minutes.

   4:00 · Soften onion
4. 4

   Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Stir in the orzo and toast, stirring frequently, until lightly golden, about 2 minutes.

   2:00 · Toast orzo
6. 6

   Pour in the chicken broth and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, 10 to 12 minutes.

   10:00 · Simmer orzo
7. 7

   Stir in the cooked chicken and frozen peas. Cook until the peas are heated through, about 2 minutes.

   2:00 · Heat peas
8. 8

   Remove from heat and stir in the lemon zest, lemon juice, and Parmesan cheese until creamy.

9. 9

   Sprinkle with fresh parsley and serve warm.