Creamy Lemon Chicken Orzo Meal Prep

Cooking Instructions

1. Preparation [00:19]

• Dice the onion.
• Grate 40g (1.4oz) of parmesan cheese.
• Mince or grate 5 cloves of garlic.
• Dice the 1kg (2.2lbs) of chicken thighs into small-to-medium uniform pieces.
• Extract the zest from one lemon and then extract the juice (about 2 tablespoons).

2. Seasoning the Chicken [01:26]

• Combine the diced chicken with 2 tsp smoked paprika, 2 tsp each of garlic and onion powder, 1 tsp dried oregano, a pinch of salt, 10 cracks of black pepper, and 1.5 tbsp olive oil in a bowl. Mix thoroughly.

3. Cooking the Chicken [02:31]

• Heat a pan over high heat. Add the chicken, spread it out, and cook for about 6–8 minutes until cooked through and nicely browned. Remove from the pan and set aside in a bowl.

4. Cooking the Orzo [03:49]

• In the same pan, add 1 tbsp olive oil and the diced onion. Sauté over medium-high heat for 3–4 minutes until translucent.
• Add the minced garlic and cook for 30 seconds.
• Stir in 400g (14oz) of dry orzo and toast for 1 minute.
• Pour in 800ml (800g) of chicken or vegetable stock. Season to taste with salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook for 8–10 minutes, stirring occasionally, until the liquid is absorbed and the orzo is al dente.

5. Creating the Creamy Sauce [05:31]

• Stir in 300ml (1.25 cups) of milk and 60ml (1/4 cup) of cream. Keep the heat low to avoid curdling. Simmer gently until thickened.
• Turn off the heat. Add the lemon zest and mix.

6. Finishing the Dish [06:23]

• Stir in 120g (4.2oz) of frozen peas and 120g (4.2oz) of baby spinach, allowing the residual heat to wilt the spinach for about 2 minutes.
• Add the cooked chicken (with resting juices) and the 2 tbsp of lemon juice back to the pan.
• Sprinkle with the grated parmesan cheese (save some for garnish) and mix well.