Hey guys. Exciting news! I have a YouTube Channel!
It might have like, 3 subscribers, but it’s new. Very grassroots. Cut me some slack.
BUT SUBSCRIBE PLEASE if you like my recipes and my bizarre sense of humor. <3
ANYWAY. I love a one pan meal. There is nothing more satisfying than whipping up an entire meal in one pan. The clean up is minimal, and the taste is plentiful. I’m a poet and I so know it. Check out the recipe video on YouTube, and here are the real instructions below.
Lemon Pepper Chicken w Orzo & Feta
- 8 chicken tenders
- 2 tsps lemon pepper seasoning (divided)
- 1 tbsp vegetable oil
- 1 tbsp olive oil
- 1 cup chopped yellow onions
- 2 cloves garlic, chopped
- 2.5 cups chicken broth (the low sodium kind)
- Fresh parsley, chopped (I used roughly 1/4 cup)
- 1.5 cups orzo
- 3/4 cup feta
- Juice of half a lemon
- Pat of butter (optional but it really shouldn’t be bc butter is everything)
- Season the chicken tenders with salt and just 1 tsp of the lemon pepper on both sides.
- In a large skillet over medium-high heat, heat the vegetable oil and when the skillet is hot, add the chicken and cook 3-4 mins per side.
- When the chicken is nice and brown on both slides, remove from the pan and set aside. Even if it’s not 100% cooked through, it will be when you add it back to the pan later, so don’t fear!
- Add 1 tbsp of olive oil to the hot pan and add the chopped onions and garlic. Scrape up any browned bits on the bottom of the pan. It’s called “frond” and it’s where a lot of the flavor in a dish comes from. It’s concentrated little browned bits of flavor.
- Add the chicken broth and stir around to get that frond.
- Add a nice pinch of parsley and the other 1 tsp of lemon pepper seasoning
- Add the orzo and stir into the chicken broth so all the orzo is covered.
- Add the chicken back into the pan with the orzo mixture and cover. Turn heat to low (or medium low depending on your stove), and cook for an additional 12-15 mins until the orzo is cooked through and absorbed most of the broth.
- Uncover the pan and fluff the orzo with a fork. Add the feta on top and the squeeze of lemon juice.
- Add the rest of the parsley on top as garnish, as well as the pat of butter. Butter gives a wonderful finish to pasta dishes.
My husband is gluten-free. Can you substitute rice for the orzo?
Absolutely can! May take a little longer to cook, but depends on the type of rice you’re using. Also you can try Banza chickpea pasta, it’s Gluten Free 🙂