This Lemon Chicken Orzo Skillet is a delicious and easy meal to prepare, and it is high in protein and fiber to keep you full and satisfied. It is filled with cannellini beans, artichoke hearts, spinach, and a touch of Parmesan cheese.
![Lemon Chicken Orzo Skillet [high protein & fiber]](http://delightfullyfueled.com/wp-content/uploads/2026/08/Lemon-Chicken-Orzo-1-1024x768.jpg)
Why You’ll Love Lemon Chicken Orzo Skillet
One skillet meals that are high in protein and fiber are my go-to recipes! I want a healthy meal that is easy to prepare. This Lemon Chicken Orzo Skillet has 41 grams protein and 9 grams fiber per serving and it is all made in one large skillet. Meals with protein and fiber help you feel full longer.
It is high in protein from chicken breast and cannellini beans. Artichoke hearts, cannellini beans, and spinach make it high in fiber. Lemon zest and juice provide a fresh flavor and Parmesan cheese adds a bit of creaminess.
Ingredients
- Chicken breast: main lean protein source. Cut into cubes to cook faster. You can also cook the chicken breast whole if you prefer.
- Garlic powder & black pepper: to season chicken cubes.
- Olive oil: healthy fat to cook chicken and sauté shallot and garlic.
- Shallot: a smaller type of light purple onion. Provide folate, potassium, and antioxidants.
- Garlic: for flavor and more antioxidants.
- Orzo: a small pasta that looks like rice. The main carb source for energy.
- Chicken broth: the liquid to cook the orzo and adds flavor. I use low sodium broth.
- Cannellini beans: provides fiber and more protein. Great Northern beans are another white bean you can use.
- Artichoke hearts: loaded with fiber, potassium, and vitamins A and C.
- Spinach: full of iron and vitamins A, C, and K.
- Lemon zest & juice: for flavor. The zest provides a stronger lemon flavor compared to just using lemon juice.
- Parmesan cheese: adds flavor and a little creaminess.
How to Make Lemon Chicken Orzo Skillet
Cut chicken into 1 to 2-inch cubes. Season with garlic powder and pepper.
In a large skillet over medium heat, warm 2 teaspoons of olive oil. Add chicken in a single layer. Cook for about 4 minutes, then turn chicken over and cook for another 3-4 minutes, or until internal temperature reaches 165°F. Remove chicken from pan and set aside.
Warm 1 teaspoon olive oil in skillet. Add shallot and cook for a few minutes. Then, add garlic and cook for 30 seconds before adding orzo. Stir to coat orzo with shallot and garlic. Pour in chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, or until orzo is fully cooked. Stir occasionally to prevent orzo from sticking to pan.
Add beans, artichoke hearts, and spinach. Cook until spinach has wilted. Then, zest about half a lemon before adding the juice from the lemon. Stir in Parmesan cheese. Return chicken to skillet. Enjoy!
Tips
- Store in the refrigerator for about 4 days.
- Add in more vegetables like mushrooms.
Try These Meal Prep Recipes Next:
- Citrus Chicken Orzo with Beans Skillet
- One Pan Chicken Caprese Orzo
- Healthy Chicken Mushroom Orzo in One Pot
- Shrimp Rice and Peas in One Skillet
- Southwest Chicken Quinoa Bowl
![Lemon Chicken Orzo Skillet [high protein & fiber]](https://delightfullyfueled.com/wp-content/uploads/2026/08/Lemon-Chicken-Orzo-1-500x500.jpg)
Lemon Chicken Orzo Skillet [High Protein & Fiber]
Ingredients
- 1 pound chicken breast
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 cup dry orzo
- 2 1/2 cups chicken broth
- 1 (15 ounce) can cannellini beans, drained
- 1 (14 ounce) can artichoke hearts, drained & chopped
- 2 cups chopped spinach
- 1 lemon for zest & juice
- 1/4 cup grated Parmesan cheese
Instructions
- Cut chicken into 1 to 2-inch cubes. Season with garlic powder and pepper.
- In a large skillet over medium heat, warm 2 teaspoons of olive oil. Add chicken in a single layer. Cook for about 4 minutes, then turn chicken over and cook for another3-4 minutes, or until internal temperature reaches 165°F. Remove chicken from pan and set aside.
- Warm 1 teaspoon olive oil in skillet. Add shallot and cook for a few minutes. Then, add garlic and cook for 30 seconds before adding orzo. Stir to coat orzo with shallot and garlic. Pour in chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, or until orzo is fully cooked. Stir occasionally to prevent orzo from sticking to pan.
- Add beans, artichoke hearts, and spinach. Cook until spinach has wilted. Then, zest about half a lemon before adding the juice from the lemon. Stir in Parmesan cheese. Return chicken to skillet. Enjoy!
Notes
- Store in the refrigerator for about 4 days.
- Add in more vegetables like mushrooms.
