Zesty Chicken With Orzo
With this pressure cooker recipe, the chicken and orzo cook together. Zucchini, tomato, and fresh thyme are added at the end to complete the one-pan meal.
Ingredients
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6 boneless, skinned chicken breast halves (aboout 2 pounds total)
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2-1/2 teaspoons lemon-pepper seasoning
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2 tablespoons unsalted butter
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1 small onion, chopped
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1 cup orzo
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1 can (14-1/2 ounces) chicken broth
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1/4 teaspoon salt
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2 medium-size zucchini, cut into 1/2-inch cubes
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2 plum tomatoes, seeded and diced
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2 teaspoons chopped fresh thyme OR: 1/4 teaspoon dried thyme
Directions
1.
Be sure to read pressure cooker manufacturer's direction before beginning.
2.
Sprinkle the chicken breasts with 2 teaspoons of the lemon-pepper seasoning.
3.
Melt butter in pressure cooker without top over medium heat. Add the onion; saute for 5 minutes or until the onion has softened. Stir in the orzo to coat with the butter. Pour in the chicken broth, salt and the remaining lemon-pepper seasoning. Layer the chicken breasts on top of the orzo mixture. Increase the heat to medium-high. Place the lid on top of the pressure cooker and lock.
4.
Once cooker has reached pressure, lower heat to maintain pressure, and begin timing; cook chicken for 8 minutes. Remove from heat; release pressure; cool down; remove the lid. The internal temperature of chicken should register 160 degrees F on instant-read thermometer. Remove chicken from cooker; keep warm.
5.
Place cooker without top over medium heat. Stir orzo to release any grains stuck to bottom. Add zucchini, tomatoes and thyme; cook, stirring, for 5 to 7 minutes or until vegetables are softened and orzo is tender.
6.
Transfer the orzo mixture to a platter or individual plates. Top with chicken. Serve warm. Makes 6 servings.
Nutrition information
Calories 332, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 95 mg, Sodium 621 mg, Carbohydrate 24 g, Fiber 1 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet
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