This Greek-style pot combines chicken, orzo, and lemon for a brothy bright Mediterranean supper.
14 min prep 18 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken into bite-size pieces and rub it with lemon zest and salt.
Saute the chicken in the pot for 6 minutes.
Add the orzo and turn it in the chicken fat for 2 minutes.
Add the chicken stock and lemon juice, then cover the pot.
Cook over low heat for 12 minutes, stirring once midway so the orzo does not stick to the bottom.
Rest for 5 minutes and serve with dill or parsley.
💡 Tip: Adding the lemon after taking the pot off the heat leaves a bright flavor in the orzo.
🍽️ Serving suggestion: Serve the orzo in a deep plate, scatter dill over the top, and add a lemon wedge.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~292
kcal calories
24
g protein
22
g carbs
12
g fat
0.5g
Sugar
0g
Fiber
1152.2mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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