Lemon chicken with orzo and broccoli

Ingredients for 2 servings:

• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp thyme, shredded
• ¼ tsp garlic powder
• 2 chicken breast fillets
• 3 tbsp butter
• 100 g Kritharaki (rice-shaped pasta) (orzo)
• 200 ml chicken broth
• 1 tsp lemon peel, grated
• 2 tbsp lemon juice, freshly squeezed
• 2 handfuls of broccoli florets
• ½ lemon(s), cut into thin slices
• 1 tomato(s), diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

light summer dish

Combine the salt, pepper, thyme, and garlic powder. Rub the mixture all over the fillets. Melt the butter in a pan over medium heat. Fry the fillets on both sides until lightly browned. This will take about 3 minutes per side. Remove the fillets from the pan and set aside. Add the orzo to the same pan and cook in the remaining fat for one minute, stirring frequently. Add the chicken stock, lemon zest, and lemon juice, bring to a boil, and break up any browned bits. Cover the orzo and simmer over low heat for eight minutes. Arrange the chicken breast fillets, broccoli florets, and lemon slices on top of the orzo and re-cover the pan. Simmer for about 12 minutes, until the chicken is cooked through and the broccoli is al dente. Serve the lemon chicken with orzo and broccoli on warmed plates, scattering the diced tomatoes on top. This dish is made in just one pan. It contains approximately 387 kcal per serving.