Description
This 30-minute comfort dish layers tender chicken, crisp asparagus, and nutty orzo in a zesty lemon-dill Greek yogurt sauce. Light, vibrant, and budget-friendly, it’s perfect for weeknights or gatherings.
Ingredients
1 pound boneless, skinless chicken breast, cubed
12 oz gluten-free orzo pasta
1 bunch asparagus, tough ends trimmed
2 cups Greek yogurt (non-fat or full-fat)
2 tbsp olive oil
3 garlic cloves, minced
1 lemon, zested and juiced
2 tbsp fresh dill, chopped
1 tsp salt
½ tsp black pepper
Optional: red pepper flakes or spinach
Instructions
Toasted orzo: Heat 1 tbsp olive oil in a skillet; toast orzo 2-3 minutes until golden. Add 2½ cups water, salt, and cook 8-10 minutes until al dente.
Sear chicken: In same skillet, heat remaining olive oil; cook chicken 5-6 minutes per side until browned and cooked through. Set aside.
Blanch asparagus: Boil orzo water, add asparagus; cook 2-3 minutes until vibrant green. Drain.
Make sauce: Whisk Greek yogurt with lemon juice, zest, garlic, dill, and pepper.
Combine: Add cooked orzo, chicken, and asparagus to skillet. Stir in half the sauce to coat.
Garnish: Top with remaining yogurt sauce, fresh dill, and optional red pepper flakes.
Notes
Substitute toasted pine nuts for extra crunch
Freeze leftovers in airtight containers up to 3 months
Vegetarian option: Omit chicken, add chickpeas or tofu
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop/Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg