28gparmesan cheesefresh off the block is always best
1heaping cup asparagusdiced (130g)
1lemon
Instructions
Preheat the oven to 400 degrees.
Heat olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with the oregano, paprika, salt, and pepper. When the oil has heated up, add the chicken. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside.
To the same skillet, add the butter and onions, cooking until fragrant, about 3 minutes. Add the garlic and orzo and cook until lightly golden, 2-3 minutes.
Add the wine or vinegar and de-glaze the pan. Add the broth and asparagus. Bring to a gentle boil, cook 3-5 minutes.
Add the chicken back into the skillet. Sprinkle with lemon zest and squeeze the lemon juice over the top of all the chicken. Top with the parmesan cheese.
Put in the oven and cook, uncovered for 10-15 minutes, just be sure the chicken reaches 165 degrees. I like to put my meat thermometer in with it so it doesn't get over cooked.
Serve and enjoy!
Notes
You can substitute the Chicken Breasts for Thighs - Just keep in mind this will change the macros per serving.
Swap in Rice for the Orzo - You can do this, but cook time will be 35-40 minutes. Or you can use minute rice and cook time should stay the same.
Find in MyFitnessPal and the MacrosFirst apps by searching Stay Fit Mom One Dish Lemon Chicken Orzo