This Chicken with Peas and Asparagus Orzo Skillet is a delicious protein-packed one-pot meal! It’s slightly creamy from the cheese and the colors of the green veggies combined with the purple microgreens make this a super appealing recipe. But trust me, it tastes even better than it looks!

Ingredients to make Chicken with Peas and Asparagus Orzo Skillet:

• 1 tbsp Extra Virgin Olive Oil
• 20 oz Boneless, Skinless, Chicken Breast
• ½ tsp Black Pepper
• ½ tsp Garlic Powder
• 3 cloves Fresh Garlic sliced, (15 grams)
• 1 Red Onion chopped, (130 grams)
• 1 bunch Asparagus chopped, (265 grams)
• 2½ cups Water
• 1 tsp Reduced Sodium Chicken Base
• ¾ cups Orzo (165 grams)
• ½ tsp Black Pepper
• ½ tsp Garlic Powder
• ¼ tsp Sea Salt
• 2 cups Frozen Green Peas (170 grams)
• ½ cup Dubliner Cheese freshly shredded, (56 grams)
• ½ cup Micro Greens Optional

Instructions:

1. Heat a large stovetop pan to medium heat. While the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
2. Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
3. Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute, your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 9 minutes, then flip and cover again for additional 9 minutes.
4. After 9 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast these times are based on a 10 oz breast. My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.It is always best to check the internal temperature of the chicken before serving.
5. While the chicken Is cooking chop your garlic, onion, asparagus, and shred your cheese.
6. Once your chicken Is done you can remove It from the pan. Set It on a plate and cover with foil to keep the chicken warm while you work on the rest of the recipe.
7. Add your sliced garlic, chopped onions, and asparagus to the same pan you just cooked the chicken In, with the remaining juices from the chicken. Turn the heat back up to about medium and cook for 3-4 minutes. Tossing the veggies In the juices and allowing the veggies to get a little color on them. After 4 minutes remove the veggies from the pan and place them to the side.
8. Again In the same pan, add your water and chicken base. Turn the heat up to high until the water Is boiling. Once the water Is boiling add your orzo to the pan. Stir, then cover for 6 minutes.
9. After 6 minutes remove the lid from the pan and add your green peas to the pan with the orzo. Stir until they are well combined.
10. Then add your veggies: garlic, onions, and asparagus back Into the pan. Stir everything together and cook for another 2-3 minutes, until the majority of the liquid has been absorbed.If the liquid has been absorbed but the orzo Isn’t fully cooked add another ½ cup of water to the pan If needed.
11. Once the orzo Is cooked, sprinkle the recipe with your freshly shredding cheese. Stir until the cheese Is well Incorporated and melted.
12. Plate your orzo and veggies then slice your chicken and top the orzo with your chicken. If you have micro greens sprinkle them on top. Serve and ENJOY!

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Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: American

Keyword: Asparagus, Chicken, Peas

Servings: 4

Chicken with Peas and Asparagus Orzo Skillet

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 20 oz Boneless, Skinless, Chicken Breast
• ½ tsp Black Pepper
• ½ tsp Garlic Powder
• 3 cloves Fresh Garlic sliced, (15 grams)
• 1 Red Onion chopped, (130 grams)
• 1 bunch Asparagus chopped, (265 grams)
• 2½ cups Water
• 1 tsp Reduced Sodium Chicken Base
• ¾ cups Orzo (165 grams)
• ½ tsp Black Pepper
• ½ tsp Garlic Powder
• ¼ tsp Sea Salt
• 2 cups Frozen Green Peas (170 grams)
• ½ cup Dubliner Cheese freshly shredded, (56 grams)
• ½ cup Micro Greens Optional

Instructions

• Heat a large stovetop pan to medium heat. While the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
• Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
• Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute, your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 9 minutes, then flip and cover again for additional 9 minutes.
• After 9 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast these times are based on a 10 oz breast. 

  My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.

  It is always best to check the internal temperature of the chicken before serving.
• While the chicken Is cooking chop your garlic, onion, asparagus, and shred your cheese.
• Once your chicken Is done you can remove It from the pan. Set It on a plate and cover with foil to keep the chicken warm while you work on the rest of the recipe.
• Add your sliced garlic, chopped onions, and asparagus to the same pan you just cooked the chicken In, with the remaining juices from the chicken. Turn the heat back up to about medium and cook for 3-4 minutes. Tossing the veggies In the juices and allowing the veggies to get a little color on them. After 4 minutes remove the veggies from the pan and place them to the side.
• Again In the same pan, add your water and chicken base. Turn the heat up to high until the water Is boiling. Once the water Is boiling add your orzo to the pan. Stir, then cover for 6 minutes.
• After 6 minutes remove the lid from the pan and add your green peas to the pan with the orzo. Stir until they are well combined.
• Then add your veggies: garlic, onions, and asparagus back Into the pan. Stir everything together and cook for another 2-3 minutes, until the majority of the liquid has been absorbed.

  If the liquid has been absorbed but the orzo Isn't fully cooked add another ½ cup of water to the pan If needed.
• Once the orzo Is cooked, sprinkle the recipe with your freshly shredding cheese. Stir until the cheese Is well Incorporated and melted.
• Plate your orzo and veggies then slice your chicken and top the orzo with your chicken. If you have micro greens sprinkle them on top. Serve and ENJOY!

Macro Nutrition

Nutrition Facts

Chicken with Peas and Asparagus Orzo Skillet

Amount Per Serving

Calories 377 Calories from Fat 113

% Daily Value*

Fat 12.5g19%

Saturated Fat 9.3g58%

Trans Fat 0g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0g

Cholesterol 99.8mg33%

Sodium 471.7mg21%

Potassium 138.4mg4%

Carbohydrates 22.5g8%

Fiber 4.8g20%

Sugar 5.4g6%

Protein 40.6g81%

Vitamin A 14.2IU0%

Vitamin C 14.1mg17%

Calcium 28.3mg3%

Iron 16.2mg90%

* Percent Daily Values are based on a 2000 calorie diet.

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