One Pan Lemon Garlic Chicken with cherry tomatoes and spinach

One-Pan Lemon Garlic Chicken with cherry tomatoes, zucchini, spinach and orzo

Title: One-Pan Lemon Garlic Chicken with cherry tomatoes, spinach and orzo
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4 person

This is a satisfying creamy protein rich meal that saves on time because it is cooked in one pan. This meal also features the zucchini, spinach and cherry tomatoes…. yum yum!

Ingredients

3-4 chicken breast
1 tbsp plain flour
2 tsp lemon rind
1 tsp garlic powder
1 tsp oregano
1 tsp sea salt
2 tbsp olive oil

2 cups cherry tomatoes, halved
2 tbsp butter
2 shallots, finely diced
2 cloves garlic, minced
1 large zucchini, dice small
1 cup orzo pasta (or basmati rice (takes more time and broth)
1 cup chicken stock
1 cup cream (or coconut milk)
2 tsp dijon mustard
1/2 cup grated parmesan cheese
2 cups baby spinach
1 lemon, juice
1/2 cup parsley

Instructions

Preheat oven 395F (or use air fryer for 15 minutes) Lay cherry tomatoes onto roasting dish (or airfryer bottom) Drizzle with olive oil and 2 pinches sea salt. Roast in Oven 20 – 25 minutes. Remove and set aside.
Meanwhile, slice the chicken into small pieces. Mix together the lemon rind + garlic powder + oregano + sea salt and flour. Rub the mix all over the chicken tenderloins. Preheat a large pan on medium heat. Add the olive oil and cook chicken on each side for 4 to 5 minutes per side, with a nice brown crispiness on each side. Remove and set aside.
Add butter to the same pan. The add the shallot and cook for 3 to 6 minutes until caramelizy. Add the garlic for another 2 -3 minutes. Then add the orzo and chicken stock. Mix well and bring to a boil. Then turn down to a simmer and cook for 6 to 8 minutes. Add the cream, mustard and mix it all together. Then add the parm cheese. Cook gently for another 5 to 6 minutes until the cream thickened and orzo gets cooked through. Turn off the heat, add the spinach and mix together. Then add lemon juice and mix. Return the chicken to the pan, scatter roasted cherry tomatoes and parsley.
Serve with love and Joy!

Saving Money:

I love using a service called ButcherBox and Freshbox Market. My chicken came from ButcherBox and my veggies come from freshbox. I save alot of money in the long run, and guarantee the freshest veggie and kindly cared for animals / meat.

Quick Tips & Tools:

TOOLS
Non-stick pan / cast iron pan
wooden spoon.

TIPS
If orzo not quite cooked through, add some more chicken stock until orzo is completely cooked.

For Gluten-Free, you can use wild rice. You will need about double the amount of chicken stock. and I would double the amount of lemon at the end. Stir often, scraping the bottom as you go.

For Vegan / Vegetarian: use tofu or paneer and do the same thing as the chicken. Use canned coconut milk instead of cream and vegan butter instead of regular butter

If food sticks to the bottom: Pour boiling hot (small amount) of water to the bottom of the pan if food is sticking, then scrape off with wooden spoon.

HEALTH BENEFITS

This is a well balanced meal.
You have your protein: Chicken
You have your whole grains (orzo)
You have your veggies and your healthy fat with the olive oil.
This will keep you well satiated and well nourished!

Saving Time:

Double the amount and make two at the same time, in two separate pans. Let one pan completely cool and store in take out containers in the fridge. Eat for lunch over the next few days. So delicious.