Lemon Citrus Chicken Breast with Orzo, Pistachio, & Pomegranate
This flavorful dish combines the bright flavors of lemon citrus chicken, nutty pistachios, sweet pomegranates,and fragrant herbs. The orzo provides a satisfying and hearty base for this meal. This recipe is simple to prepare and can be cooked in a single pan for easy cleanup. This dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 package Rossdown Lemon Citrus Chicken Breast
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1 shallot minced
- 1 cup orzo
- 1/2 cup slivered pistachio
- 2 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- 1 tsp salt
- 1 tsp freshly cracked pepper
- 1 pinch saffron (optional)
- 2 cups chicken broth, plus extra if needed
- 1/2 cup pomegranate seeds
- 1 tsp Italian parsley chopped
- 1 tsp chives thinly sliced
Instructions
- Preheat oven to 400 F
- In a medium-sized cast iron pan or oven proof skillet over medium-high heat, warm 1 tbsp olive oil and brown chicken breast for about 3 minutes on each side. Remove from pan and cut in half lengthwise. Set aside on a plate.
- In the same pan, warm remaining 1 tbsp olive oil and sauté garlic and shallots until fragrant, about 30 seconds. Stir in orzo and cook another minute, then add pistachio, rosemary, thyme, cracked pepper and saffron, if using. Stir well, pour in chicken broth and pomegranate seeds and bring to a simmer.
- Return chicken pieces and any accumulated juices back to pan and transfer to oven. Cook uncovered 20-25 minutes until orzo is tender and chicken is cooked to a minimum 165 F. If liquid is fully absorbed before orzo is cooked, add a splash more stock and return to oven.
- Garnish with a drizzle of good quality olive oil, fresh chopped parsley and chives and serve straight from the pan.
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