Chicken and Orzo with Lemon Sauce
- Number of Servings: 5
Ingredients
455 gram Boneless Skinless Chicken Breast (Whole Foods Organic) (by DADDIEL) 32 oz Pacific organic Bone Broth, chicken 6 oz Orzo, Barilla, uncooked 1 large Egg, fresh, whole, raw 1 serving Diamond Crystal Coarse Sea Salt (1/4 tsp) (by MCPORTILLA) 2 serving Lemon, fresh squeezed, juice of one whole lemon
Pour 4 cups (32oz) broth into Instant Pot. Add orzo and stir. Lay chicken breasts on the orzo and add salt. Can add more salt later if needed. 4 minutes on manual or pressure cook, the NRP for 5 minutes. QRP until pot is ready to open. Open pot and remove chicken. Beat egg and add lemon juice. remove about 1 cup broth from pot... if you don't have enough broth, add more and gently heat it so that the broth you remove is warm/hot.
SLOWLY add the broth to the egg mixture. you want to incorporate the broth into the egg mixture, not make scrambled eggs. Cut the chicken into bite-size chunks and add back to the contents of the pot. Set pot to Saute low and slowly add the egg mixture back to the pot to make the sauce.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user COMPUTERBLU.
SLOWLY add the broth to the egg mixture. you want to incorporate the broth into the egg mixture, not make scrambled eggs. Cut the chicken into bite-size chunks and add back to the contents of the pot. Set pot to Saute low and slowly add the egg mixture back to the pot to make the sauce.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user COMPUTERBLU.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 3.2 g
- Cholesterol: 90.0 mg
- Sodium: 255.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 1.3 g
- Protein: 33.9 g
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