High-Protein Dill Chicken Orzo
- 1½ tablespoons salt-free lemon-pepper seasoning
- 1 teaspoon dried thyme
- ¾ teaspoon crushed red pepper
- ¾ teaspoon salt
- 4 (4-ounce) chicken cutlets
- 3 tablespoons extra-virgin olive oil, divided
- 1¼ cups whole-wheat orzo
- 4 medium cloves garlic, minced
- 1 medium bunch lacinato kale, stemmed and thinly sliced
- 3½ cups unsalted chicken broth
- ¼ cup half-and-half
- 2 teaspoons chopped fresh dill, plus more for garnish
- 1 teaspoon grated lemon zest, plus more for garnish
- 1 tablespoon lemon juice
- 1 small bunch scallions, thinly sliced
- Combine 1½ tablespoons lemon-pepper seasoning, 1 teaspoon thyme, ¾ teaspoon crushed red pepper and ¾ teaspoon salt in a small bowl.
- Pat 4 chicken cutlets dry; sprinkle both sides with 1½ tablespoons of the spice mixture.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium heat.
- Arrange the chicken in a single layer; cook, undisturbed, until browned on the bottom and an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side.
- Transfer to a clean cutting board.
- Do not wipe the skillet clean.
- Add the remaining 1 tablespoon oil to the skillet.
- Stir in 1¼ cups orzo and the minced garlic; cook, stirring often, until the orzo is lightly toasted, about 1 minute.
- Add the sliced kale, 3½ cups broth and the remaining spice mixture, scraping up any browned bits. Bring to a simmer over medium-high heat.
- Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the orzo is tender and the mixture is saucy, 8 to 10 minutes.
- Stir in ¼ cup half-and-half, 2 teaspoons dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice and the sliced scallions. Spread the mixture into an even layer.
- Slice the chicken cutlets and arrange on top of the orzo in a single layer.
- Cover and cook over medium-low heat until the chicken is warmed through, about 3 minutes.
- Remove from heat and let stand for 5 minutes.
- Garnish with additional dill and/or lemon zest, if desired.
