Creamy Lemon Chicken Orzo Meal Prep

Method

1. Dice the onion and chicken, grate the garlic and parmesan, and zest and juice the lemon.

   600 g Chicken breast1 Onion4 cloves Garlic80 g Parmesan1 Lemon

2. Season the diced chicken with smoked paprika, onion powder, garlic powder, dried oregano, olive oil, salt, and black pepper; mix well to coat.

   1 tsp Smoked paprika1 tsp Onion powder1 tsp Garlic powder1 tsp Dried oregano2 tbsp Olive oilSaltBlack pepper

3. Heat a large pan over medium-high heat. Sear the chicken until golden and just cooked through, then remove it from the pan and set aside.

4. In the same pan, cook the onion for 2–3 minutes until softened, then add the garlic and cook briefly until fragrant.

   1 Onion4 cloves Garlic

5. Stir in the orzo, then pour in the chicken stock. Simmer, stirring often, until the orzo is tender and most of the stock has been absorbed.

   300 g Orzo1000 ml Chicken stock

6. Add the milk and cream, then stir through the lemon zest until the orzo is creamy.

   240 ml Milk120 ml Cream

7. Stir in the peas and spinach, then return the chicken to the pan and add the lemon juice. Cook until the spinach wilts and everything is hot.

   140 g Peas100 g Spinach600 g Chicken breast1 Lemon

8. Fold through the parmesan. Portion into meal-prep containers, top with extra cheese if desired, and refrigerate for up to 4 days.

   80 g Parmesan

Per serving, estimated: 665 kcal · 55 g protein · 69 g carbs · 20 g fat