Dairy Free Creamy Lemon Chicken Orzo
This creamy skillet dinner is bright, comforting, and easy to enjoy, making it a wonderful choice for busy weeknights.
Equipment
- large deep skillet
Ingredients
- 1 1/2 lb Boneless Skinless Chicken Thighs
- 1 tsp Dried Oregano
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 1/2 cups Orzo Pasta
- 3 cups Chicken Broth
- 1/2 cup Full Fat Coconut Milk
- 3 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 2 cups Fresh Spinach
- 2 tbsp Nutritional Yeast
Instructions
- Season the chicken thighs on both sides with the oregano, paprika, salt and black pepper.
- Heat the olive oil in a large deep skillet over medium high heat. Sear the chicken for 4-5 minutes per side until golden, then transfer to a plate.
- Lower the heat to medium and add the garlic and orzo to the same skillet. Toast for 1-2 minutes, stirring, until fragrant.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a simmer. Nestle the chicken back in on top of the orzo.
- Cover and simmer for 10-12 minutes, stirring the orzo once halfway, until the orzo is tender and the chicken is cooked through.
- Stir in the coconut milk, lemon juice, lemon zest, nutritional yeast and spinach, letting the spinach wilt into the creamy sauce.
- Rest for 3 minutes off the heat so the sauce thickens, then serve straight from the skillet.
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 36gProtein: 41gFat: 25g