Lemon Chicken for One
Be the first to rate it
A chicken breast marinated in lemon, garlic, and herbs, baked, and served over buttered orzo.
Ingredients
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 (6-ounce) boneless skinless chicken breast
- ½ cup uncooked orzo
- 1 tablespoon salted butter
Equipment
- baking sheet
- saucepan
Directions
- In a bowl or zip-top bag, mix the garlic, lemon juice, oil, paprika, Italian seasoning, salt, and pepper. Add the chicken, turn to coat, and refrigerate for at least 20 minutes.
- Heat the oven to 350°F. Take the chicken out of the marinade and set it on a rimmed baking sheet. Bake for about 25 minutes, until the thickest part reaches 165°F.
- Cover it loosely with foil and let it rest for 5 to 10 minutes.
- While the chicken bakes, bring a medium pot of water to a boil and cook the orzo for 7 to 8 minutes. Drain it and stir in the butter.
- Slice the chicken and serve it over the buttered orzo.
Nutrition
Serving: 320g | Calories: 758kcal | Carbohydrates: 68g | Protein: 50g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 764mg | Potassium: 845mg | Fiber: 3.6g | Sugar: 3.2g | Vitamin A: 984IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ teaspoon Italian seasoning counted as dried oregano, boneless counted as raw chicken breast, ½ cup uncooked orzo counted as dry pasta (orzo). Brands and portions vary, so use it only as an approximation.