Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tbsp (15ml) olive oil, extra virgin
  • 1/2 tsp (2.5ml) salt, sea salt preferred
  • 1/4 tsp (1.25ml) black pepper, freshly ground
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (about 1 cup)
  • 1/2 cup (118ml) dry white wine (optional)
  • 1 cup (200g) orzo pasta
  • 4 cups (946ml) chicken broth, low sodium
  • 1/2 cup (118ml) water
  • 1/4 cup (59ml) lemon juice, fresh squeezed
  • 2 tbsp (30ml) unsalted butter
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tbsp (12g) fresh basil, chopped
  • 1 tbsp (5g) fresh oregano, chopped
  • 1/4 cup (57g) grated Parmesan cheese, plus extra for serving

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in the pot over medium-high heat. Brown chicken on all sides. Remove chicken and set aside.
  3. Add onion and bell pepper to the pot and sauté until softened. Stir in garlic and cook until fragrant. Deglaze the pot with white wine (if using), scraping up any browned bits.
  4. Stir in orzo, chicken broth, and water. Bring to a simmer.
  5. Return chicken to the pot. Cover and reduce heat to low. Simmer until orzo is cooked through and chicken is cooked through (internal temp 165°F/74°C), stirring occasionally.
  6. While the orzo cooks, whisk together lemon juice, butter, parsley, basil, and oregano in a small bowl.
  7. Stir the lemon herb sauce and parmesan cheese into the orzo. Serve immediately, garnished with extra parmesan cheese.