Lemon and Rosemary Grilled Chicken

with a Tomato and Spinach Orzo Pasta Salad

  • 30 min
600 calories and less
Poultry
Gluten
Wheat
Family Friendly
High Protein
Low Sodium
Low Fat
Lemon lovers rejoice! We're eating perfectly grilled chicken breasts topped with a lemon-butter, garlic and rosemary sauce, served with a lemony orzo pasta salad with ripe cherry tomatoes and fresh baby spinach.
Lemon and Rosemary Grilled Chicken

Ingredients

1 tbsp
Olive Oil (not included)
1
Garlic Clove(s)
80 g
Cherry Tomatoes
50 g
Baby Spinach
3/4 cup(s)
Orzo
4 g
Rosemary
2 tbsp
Butter (not included)
1/2
Lemon(s)
2
Chicken Breasts
Nutritional facts
Per serving
Amount / Serving
Calories
528 kcal
Total fat
13 g
Saturated Fat
3 g
Sodium
206 mg
Total Carbohydrate
61 g
Fiber
4 g
Sugar
5 g
Proteins
43 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Cut the tomatoes into quarters. Mince the garlic. Juice the lemon. Finely chop the rosemary.

Cook the pasta
2

Cook the orzo

Bring a pot of salted water to a boil. Cook the orzo in the pot of boiling water for about 8-10 min, or until al dente. Save some of the pasta water, drain and set aside.

Cook the chicken
3

Cook the chicken

Heat 2 Tsp. of olive oil (double for 4 ppl.) in a pan over medium-high heat. Season the chicken with salt and pepper and cook in the pan for about 4-5 min each side, or until the internal temperature is 74 °C. Remove from pan.

Prepare the pasta
4

Finish the orzo

Add the tomatoes and spinach to the pasta. Season with salt and pepper. Incorporate half the lemon juice, the rest of the olive oil, and some of the reserved pasta water, one tablespoon at a time to desired consistency, and stir to combine.

Prepare the sauce
5

Prepare the sauce

In the same pan used for the chicken, melt the butter over medium-high heat, then add the garlic and sauté for 1 min. Add the other half of lemon juice, the rosemary, salt and pepper, stirring for another 2-3 minutes or until combined and slightly thickened.

Garnish and serve
6

Garnish and serve

Slice the chicken and serve on top of the orzo pasta salad. Garnish with the rosemary and lemon butter sauce, and serve.