By Robyn Burton
Preheat the oven to 400°F (200°C).
In a bowl, mix juice from the lemon, 2 tablespoons of olive oil, 2 teaspoons oregano, salt, and pepper.
Rub the mixture over the chicken breasts and let them marinate while you prepare the other ingredients.
Heat a large oven-proof skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the chicken breasts in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté minced garlic for about 30 seconds until fragrant.
Add the orzo pasta and toast it lightly for 2 minutes, stirring occasionally.
Pour in the chicken broth and bring it to a simmer.
Nestle the chicken breasts back into the skillet, on top of the orzo.
Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
Meanwhile, trim the asparagus and toss with a little olive oil, salt, and pepper. Spread on a baking sheet.
During the last 10 minutes of chicken baking, add the asparagus to the oven and roast until tender.
Once cooked, remove skillet from oven. Let chicken rest for 5 minutes before serving.
Serve the lemon-herb roasted chicken breasts on a bed of orzo pilaf with a side of roasted asparagus.
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By Robyn Burton
This Main Course Mediterranean Dinner recipe is ready in 45 minutes and features chicken breasts, lemon, oregano and other delicious ingredients. Contains 560 calories total.
Preheat the oven to 400°F (200°C).
In a bowl, mix juice from the lemon, 2 tablespoons of olive oil, 2 teaspoons oregano, salt, and pepper.
Rub the mixture over the chicken breasts and let them marinate while you prepare the other ingredients.
Heat a large oven-proof skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the chicken breasts in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté minced garlic for about 30 seconds until fragrant.
Add the orzo pasta and toast it lightly for 2 minutes, stirring occasionally.
Pour in the chicken broth and bring it to a simmer.
Nestle the chicken breasts back into the skillet, on top of the orzo.
Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
Meanwhile, trim the asparagus and toss with a little olive oil, salt, and pepper. Spread on a baking sheet.
During the last 10 minutes of chicken baking, add the asparagus to the oven and roast until tender.
Once cooked, remove skillet from oven. Let chicken rest for 5 minutes before serving.
Serve the lemon-herb roasted chicken breasts on a bed of orzo pilaf with a side of roasted asparagus.
Calories per Serving: 560
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