Citrus & Olive Oil Poached Chicken with Orzo and Herbs
This dish features tender, juicy chicken poached gently in citrus, olive oil, and aromatics. Served over a bed of orzo tossed with fresh herbs and lemon, it’s a perfect balance of brightness and comfort. Great warm or chilled!
Time:
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Poached Chicken:
2 large boneless, skinless chicken breasts
1/2 cup extra virgin olive oil
1/2 cup chicken broth or water
Zest + juice of 1 lemon
Juice of 1 orange
3 garlic cloves, crushed
1/2 tsp salt
1/2 tsp black pepper
1 sprig rosemary or thyme (optional)
For the Orzo & Herb Salad:
1 cup orzo, cooked
2 tbsp olive oil
Zest + juice of 1 lemon
1/4 cup chopped parsley
2 tbsp chopped dill or mint (or a mix)
1/4 cup crumbled feta (optional)
Salt & pepper to taste
Instructions
1. Poach the Chicken:
Place chicken breasts in a shallow pan. Add olive oil, broth, lemon juice + zest, orange juice, garlic, salt, pepper, and herbs.
Simmer gently over **low heat** (don’t boil) for \~20–25 minutes, flipping once, until cooked through (internal temp 165°F/74°C).
Let rest 5 minutes, then slice or shred.
2. Cook the Orzo:
Cook orzo in salted water according to package directions. Drain and rinse under cold water for a salad-like texture.
3. Toss the Orzo:
In a bowl, toss the orzo with olive oil, lemon juice/zest, chopped herbs, feta (if using), salt, and pepper.
4. Assemble the Dish:
Plate a scoop of herbed orzo.
Top with slices of poached chicken.
Drizzle with a spoonful of citrusy poaching oil and garnish with extra herbs.
Tips & Variations
Meal prep friendly: Store chicken and orzo separately for freshness.
Make it gluten-free: Sub orzo with cooked quinoa or rice.
Add veggies: Stir in chopped cucumber, arugula, or roasted zucchini for extra fiber.
Zingier flavor: Add a spoonful of chopped preserved lemon peel or capers.
Nutritional Information
Calories:~400 kcal
Protein: 30g
Carbohydrates: 32g
Fat: 28g
Fiber: 3g
Sugar: 3g
Sodium:~400mg