Description
A bright and fresh Mediterranean-inspired dish featuring tender lemon-infused orzo, juicy seasoned chicken, creamy burrata, and charred grilled asparagus. Perfect for a light yet satisfying dinner.
Ingredients
Scale
For the Crust:
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed
- 8 ounces burrata cheese (1 ball)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
1. Prepare the Crust:
- Season chicken breasts with oregano, garlic powder, salt, and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside, cover loosely with foil.
- In the same skillet, add remaining 1 tablespoon olive oil and sauté minced garlic for 30 seconds. Add orzo and stir to coat for 1 minute. Pour in chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer 15-18 minutes until orzo is tender and liquid is absorbed.
- While orzo cooks, grill or broil asparagus until lightly charred (about 4-5 minutes), turning once. Season with a pinch of salt.
- Slice the burrata into pieces. Slice the cooked chicken. On a serving platter or in bowls, spread the lemon orzo. Top with sliced chicken, handfuls of grilled asparagus, and burrata. Garnish with parsley and optional red pepper flakes. Serve immediately.
Notes
You can customize the seasonings to taste. For extra Mediterranean flavor, add sun-dried tomatoes or Kalamata olives to the orzo.