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Creamy Lemon Orzo with Grilled Chicken and Asparagus

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A fresh and light summer dish featuring creamy lemon-infused orzo paired with tender grilled chicken and crisp asparagus. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 cup orzo pasta (about 175g)
  • 2 cups low-sodium chicken broth (480ml)
  • ½ cup cottage cheese (120g)
  • 2 tablespoons unsalted butter
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ¼ cup freshly grated Parmesan cheese (25g) – optional
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), pounded to even thickness
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Juice of half a lemon
  • Salt and black pepper, to taste
  • 1 bunch fresh asparagus (about 1 lb / 450g), trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: a light sprinkle of red pepper flakes

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the asparagus: Trim the woody ends off the asparagus and toss with olive oil, salt, pepper, and optional red pepper flakes. Set aside for grilling.
  3. Cook the orzo: In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, but not browned. Pour in the orzo and toast for 1-2 minutes, stirring often.
  4. Add the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 9-11 minutes, or until the orzo is tender but not mushy. Stir occasionally to prevent sticking.
  5. Once cooked, remove the saucepan from heat. Stir in the cottage cheese, lemon zest, lemon juice, and Parmesan cheese (if using). Season with salt and pepper to taste. If too thick, add a splash of broth or water and stir through.
  6. Grill the chicken and asparagus: Heat your grill or grill pan over medium-high heat. Place the marinated chicken breasts on the grill and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes before slicing.
  7. At the same time, grill the asparagus for 3-4 minutes, turning occasionally until tender and slightly charred.
  8. Plate and serve: Spoon a generous portion of creamy lemon orzo onto plates. Top with sliced grilled chicken and arrange grilled asparagus alongside. Garnish with extra lemon zest or fresh herbs if desired.

Notes

Toast the orzo in butter and garlic for added depth. Stir in cottage cheese off the heat to avoid curdling. Use a meat thermometer to ensure chicken reaches 165°F (75°C). Let chicken rest before slicing to keep it juicy. Add splash of broth if orzo thickens during cooking or reheating. Fresh lemon zest is essential for brightness. Can substitute cottage cheese with Greek yogurt or dairy-free alternatives.

Nutrition

Keywords: lemon orzo, grilled chicken, asparagus, creamy pasta, summer dinner, quick recipe, easy weeknight meal

Find it online: https://lyrafeast.com/creamy-lemon-orzo-with-grilled-chicken-and-asparagus-recipe-easy-and-perfect/