by: Emmanuel Duverneau
Cook Time
45 minutes
Prep Time
15 minutes
Yield
4 servings
Total Time
45 minutes
Prep Time
15 minutes
Yield
4 servings
summary
When cooking quick and healthy meals, you don’t have to sacrifice on flavor. This pesto orzo chicken recipe definitely brings the flavor and is super simple to make. You have the fresh homemade pesto, deliciously seasoned chicken and light-but-hearty orzo. It’s a great recipe to keep you satisfied and get you in and out of the kitchen in no time.
ingredients
- Chicken Ingredients
- Juice from half a lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 2 chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- Pesto Ingredients
- ¼ cup pine nuts
- 1¼ cup packed basil leaves
- 5 garlic cloves
- â…“ cup Parmesan cheese, grated
- 2 tablespoons lemon juice
- a pinch of salt
- 3 tablespoons olive oil
- Pasta Ingredients
- 1 (16 ounces) box orzo
- 1 teaspoon salt
directions
- Preheat the oven to 350°F.
Chicken
- Add all herbs, seasonings and lemon juice to a medium bowl. Stir to combine. Add chicken and coat with seasonings. Cover and let sit for 15 minutes to marinate.
- Add the olive oil to a frying pan over medium-high heat. Sear chicken on one side for 4–5 minutes. Flip, add the butter and baste the chicken for 2–3 minutes. Remove pan from heat and add to the preheated oven. Bake for 15 minutes, or until internal temperature reaches 165°F.
Pesto
- Lightly toast pine nuts in a small frying pan over medium-low heat.
- Add all the pesto ingredients to a food processor and process until smooth. Set aside.
Pasta
- Add water to a saucepan. Bring to a boil, season with salt and add orzo. Cook until al dente and drain.
To Serve
- Toss pasta with pesto, add chicken and enjoy!
