Looking for that perfect warm weeknight dinner to get you through these winter months?
This lemon chicken orzo with roasted brussel sprouts and broccoli is exactly what you need!
This is a delicious and balanced meal option for a few reasons.
Orzo is a great pasta option if you’re looking to change it up from rice. As a bonus, you can get a whole wheat version from some stores to boost your fibre intake!
Taking advantage of seasonal vegetables like brussel sprouts and broccoli is a great way to increase your fibre and include nutrient-dense vegetables.
Finally, the shredded chicken packs in your protein which will help to keep you feeling satisfied from this tasty dinner option.
Lemon Chicken Orzo with Roasted Brussel Sprouts
Yield: 6 servings
4 tbsp olive oil, divided
2 tsp garlic powder
1 tsp paprika
4 cups brussel sprouts, prepared and halved lengthwise
2 cups broccoli florets
1 cup orzo pasta
2 cloves garlic, minced
2 ½ cups low sodium chicken broth
1 lemon, juiced
3 cups cooked chicken, shredded
½ cup Parmesan cheese, shredded
Salt and pepper to taste
Preheat the oven to 400F.
On a large baking sheet, toss the brussel sprouts and broccoli with 2 tbsp of olive oil, 2 tsp garlic powder, 1 tsp paprika and salt and pepper. Add to the preheated oven and bake for 30-40 minutes until crispy, flipping the vegetables halfway through.
While the vegetables are cooking in the oven, add the remaining 2 tbsp olive oil to a large skillet on medium heat. Add the orzo pasta and 2 cloves of minced garlic. Stir and cook for 2-4 minutes until the garlic becomes fragrant.
Add the chicken broth and lemon juice to the skillet, and bring to a boil. Allow the mixture to simmer for 15-20 minutes until most of the liquid has been absorbed.
Add the shredded chicken, roasted brussel sprouts and broccoli and salt and pepper to taste to the skillet. Stir to combine.
Top with parmesan cheese, serve and enjoy!