2 chicken breasts, diced
2 tsp Snider's Lemon Pepper Seasoning (divided)
1 tbsp olive oil
1 cup orzo pasta
2 cups chicken broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
2 tsp minced garlic
1/4 cup grated Parmesan cheese
1 tbsp lemon juice
INSTRUCTIONS
Prepare the Chicken:
- Season chicken with 1 tsp of Snider's Lemon Pepper Seasoning.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes or until golden and fully cooked.
- Remove chicken and set aside.
Cook the Orzo:
- In the same skillet, add the orzo and toast it lightly for 1-2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Sauté Vegetables:
- While the orzo is cooking, heat a small amount of oil (if needed) in the skillet.
- Add the asparagus and cook for 3-4 minutes, until tender-crisp. Add the garlic and cook for an additional minute.
- Stir in the cherry tomatoes and cook for another 2 minutes, until softened.
Combine and Season:
- Add cooked chicken and vegetables into the skillet with orzo.
- Add the remaining 1 tsp of Snider's Lemon Pepper Seasoning and lemon juice. Stir everything together gently.
- Sprinkle Parmesan cheese over the dish, stir and serve.
