Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 2 medium carrots, peeled and sliced into half-moons (approx. 120g)
  • 2 stalks celery, sliced (approx. 80g)
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/3 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup chopped fresh dill or parsley
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and dried oregano, cooking for about 60 seconds until fragrant.
  3. Increase the heat to medium-high. Add the cubed chicken breast and a pinch of salt. Cook for 2-3 minutes until the chicken is opaque on the outside.
  4. Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle boil.
  5. Stir in the dry orzo pasta. Reduce heat to medium-low and simmer for 8-10 minutes, or until the orzo is tender and the chicken is fully cooked.
  6. Turn off the heat. Remove the bay leaf. Whisk in the fresh lemon juice, lemon zest, and chopped fresh herbs (dill or parsley).
  7. Season with additional sea salt and cracked black pepper to taste. Serve immediately while bright and hot.