Chicken And Rice With Spring Vegetables Recipe

Name: Chicken And Rice With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup orzo pasta; 4 tablespoons vegetable oil; 1 lb asparagus, trimmed and cut into 1-inch pieces; 4 boneless skinless chicken breasts (about 1 1/2 pounds); salt and pepper; 1 cup long grain white rice; 1 onion, chopped fine; 4 garlic cloves, minced; 2 1/4 cups low sodium chicken broth; 1/4 cup white wine; 1 cup frozen peas, thawed; 2 tablespoons chopped fresh basil; 1/2 teaspoon grated lemon zest

Servings: persons

1/2 cup orzo pasta
4 tablespoons vegetable oil
1 lb asparagus, trimmed and cut into 1-inch pieces
4 boneless skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
1 cup long grain white rice
1 onion, chopped fine
4 garlic cloves, minced
2 1/4 cups low sodium chicken broth
1/4 cup white wine
1 cup frozen peas, thawed
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon zest

1
Toast orzo in Dutch oven over medium-high heat until deep brown, about 5 minutes. Transfer to bowl. Heat 1 tablespoon oil in now-empty pot until shimmering. Cook asparagus until lightly browned and nearly tender, about 3 minutes. Transfer to plate.
2
Season chicken with salt and pepper. Heat remaining oil in now-empty pot until just smoking. Cook chicken until lightly browned, about 3 minutes per side. Transfer chicken to plate, leaving fat in pan. Add rice, onion, and 3/4 teaspoon salt to pot and cook until rice is sizzling and toasted, about 3 minutes. Add three-quarters garlic and cook until fragrant, about 30 seconds. Stir in toasted orzo, broth, and wine and bring to simmer. Nestle chicken into rice and pour in any juices accumulated on plate. Cover pot, reduce heat to low, and simmer until chicken is cooked through, about 12 minutes.
3
Working quickly, transfer chicken to plate and cover loosely with foil. Stir rice, replace cover, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Off heat, gently fold in peas, basil, zest, remaining garlic, and reserved asparagus. Cover and let sit until heated through, about 2 minutes. Transfer to serving platter and top with chicken. Serve.
4
*note The rice will cook unevenly if the pot is uncovered for too long, so work quickly in step 3.

1030

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup orzo pasta, 4 tablespoons vegetable oil, 1 lb asparagus, trimmed and cut into 1-inch pieces, 4 boneless skinless chicken breasts (about 1 1/2 pounds), and more.

Yes, Chicken And Rice With Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions