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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Lemon Butter Chicken Orzo

Dairy-Free Serves 6

  • 2 Tbsp Avocado Oil
  • 1 lb Boneless, Skinless Chicken Breast
  • 2 Lemons, 1 sliced, juice, and zest of 1 
  • 1 cup Orzo
  • 2 Tbsp Vegan Butter
  • 3 cloves Garlic minced
  • 1/3 cup White Wine
  • 2 1/2 cup low sodium Chicken Broth
  • 1/2 bunch Kale torn
  • 1 Tbsp fresh Dill chopped
  • Sea Salt and Lemon Pepper to taste

Directions:

Preheat the oven to 400 degrees F. In a cast-iron skillet, heat oil over medium heat. Season the chicken on both sides. Once the oil is heated, add the chicken and sear on both sides until it is a golden brown, about 3-5 minutes per side. Remove the chicken from the skillet. Add lemon slices and butter to the pan. Sear until golden on each side, about 1 minute. Remove and place with chicken. Add garlic and orzo to the pan. Toast 2-3 minutes or until garlic becomes fragrant. Add wine, broth, kale, lemon zest, and juice. Bring to a boil and stir. Add in the chicken and lemon slices along with any drippings from the pre-cooked food. Transfer the skillet into the oven and cook for 15 minutes or until the chicken is cooked through. Serve with fresh dill on top.

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