Lemon Parm Chicken Orzo

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Chicken Breast, Raw & Skinless (907g)
• 2.5 Cups Orzo Pasta, Dry (400g)
• 6 Cups Chicken Broth (1,440 mL)
• 3 tsp Minced Garlic (15g)
• 1 Large Shallot, Finely Diced
• 3 Cups Frozen Peas & Carrots (360g)
• 1 Block Reduced-Fat Cream Cheese (8 oz / 226g)
• 2 Cups Parmesan Cheese (200g)
• Juice of 2 Lemons
• Lemon Zest of 2 Lemons
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

1. Sauté the diced chicken in a large skillet over medium-high heat with the paprika, garlic powder, salt, and pepper for 5 to 7 minutes.
2. Incorporate the diced shallot and minced garlic, cooking for 1 to 2 minutes.
3. Add the dry orzo to the skillet and toast for 1 to 2 minutes.
4. Pour in the chicken broth and add the frozen peas and carrots. Cover the skillet and simmer for 10 to 12 minutes until the orzo is soft.
5. Stir in the cream cheese, parmesan cheese, lemon zest, and lemon juice until the mixture reaches a creamy consistency.
6. Portion into 7 servings.