Lemon-Garlic Chicken Medallions with Quick Orzo and Asparagus
10min
20min
4
485
Chef's Note
This recipe utilizes the 'Surface Area' principle discussed in the blog. By slicing the chicken into thin medallions rather than cooking whole breasts, we reduce the protein's cook time from 15 minutes down to 5, ensuring your dinner stays within the 30-minute window.
Tags
Ingredients
1.5 lbs boneless, skinless chicken breasts
1.5 cups dried orzo pasta
1 bunch fresh asparagus, woody ends trimmed
4 cloves garlic cloves, minced
1/2 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp unsalted butter
2 tbsp olive oil
1/4 cup all-purpose flour
to taste N/A salt and black pepper
Instructions
- 1
Fill a medium pot with salted water and bring to a boil. This is your first step of parallel processing—let the water heat while you prep.
- 2
While the water comes to a boil, slice the chicken breasts into 1/2-inch thick medallions. This increased surface area ensures they cook in under 5 minutes.
- 3
Place the chicken in a bowl and toss with flour, salt, and pepper. Set aside. Trim the asparagus into 2-inch pieces and mince the garlic.
- 4
Once the water boils, add the orzo. Cook for 8-9 minutes until al dente.
- 5
While the orzo cooks, heat olive oil in a large skillet over medium-high heat. Once the pan is shimmering (Sequential Heat Management), add chicken in a single layer. Do not crowd the pan; cook in two batches if necessary.
- 6
Sear the chicken for 2-3 minutes per side until golden and cooked through. Remove chicken to a plate.
- 7
In the same skillet, add the asparagus and a splash of water. Cover for 2 minutes to steam-sauté. Remove lid, add garlic and butter, and sauté for 1 minute until fragrant.
- 8
Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits. Simmer for 2 minutes to reduce slightly.
- 9
Drain the orzo and add it directly into the skillet with the asparagus and sauce. Toss in the chicken medallions to coat and reheat.
- 10
Serve immediately on pre-warmed plates.
Nutrition Information (per serving)
485
42g
44g
16g
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