Summary

Ingredients

• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ black pepper
• 0.25 teaspoon ¼ thyme, rubbed
• 0.25 teaspoon ¼ garlic powder
• 2 chicken breast fillet (s)
• 3 tablespoon butter
• 100 g kritharaki (noodles in rice form) (orzo)
• 200 ml chicken broth
• 1 teaspoon lemon peel, grated
• 2 tablespoon lemon juice, freshly squeezed
• 2 handfuls broccoli florets
• 0.5 ½ lemon (s), finely sliced
• 1 tomato (s), diced

Print Recipe Pin Recipe

Instructions

1. Mix together salt, pepper, thyme and garlic powder. Rub the fillets on both sides.
2. Melt the butter in a pan over medium heat. Fry the fillets on both sides until lightly browned. This takes about 3 minutes per side. Remove the fillets from the pan and set aside.
3. Put the orzo in the same pan and fry in the remaining fat for a minute, remembering to stir. Pour in the chicken stock, lemon zest and lemon juice, bring to the boil and loosen the roast. Cover the orzo and let it simmer over a low heat for eight minutes.
4. Spread the chicken breast fillets, broccoli florets and lemon wedges on the orzo and cover the pan again. Let the dish simmer for about twelve minutes, until the chicken is cooked through and the broccoli is cooked firm to the bite.
5. Serve the lemon chicken with orzo and broccoli on preheated plates and spread the tomato cubes on top.
6. This dish is prepared in just one pan. It contains around 387 Kcal per serving.