Ingredients
Chicken
- 8 Garlic Pepper Marinated Chicken Breasts
- 1 tbsp avocado oil or butter
Parmesan Orzo
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup dry orzo
- 2 cups chicken broth
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan
- Zest of ½ lemon
- Salt & pepper, to taste
- 2 tbsp chopped parsley
Roasted Broccolini
- 2 bunches broccolini
- 1 tbsp avocado oil
- Salt & pepper
- Juice of ½ lemon
- Fresh Parmesan for serving
Instructions
1. Roast the broccolini
- Preheat oven to 425°F.
- Toss broccolini with oil, salt, and pepper.
- Roast for 18–20 minutes, flipping halfway, until lightly charred.
- Finish with fresh lemon juice.
2. Cook the chicken
- Pat the chicken dry if there's excess marinade.
- Heat a large skillet over medium-high heat with avocado oil.
- Cook chicken:
- 5–6 minutes on the first side
- Flip
- Lower heat slightly
- Cook another 4–6 minutes
- Cook until the internal temperature reaches 160–165°F.
- Transfer to a plate and let rest 5 minutes.
3. Make the Parmesan orzo
- In the same skillet (don't wipe it out—you want those chicken drippings):
- Melt butter.
- Cook garlic for about 30 seconds.
- Add orzo and toast for 2 minutes.
- Pour in chicken broth.
- Simmer 10–12 minutes, stirring occasionally, until tender.
- Stir in:
- heavy cream
- Parmesan
- lemon zest
- parsley
- Taste and adjust seasoning.