Creamy Lemon-Dill Chicken Orzotto
Balances protein and fiber while limiting fat, sodium, and added sugar
- Wheat
- Milk
This recipe is specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications. What’s orzotto? Glad you asked! You’ll cook rice-shaped orzo pasta like risotto by adding liquid to a pan and stirring over heat. Stir tender chicken, bright lemon zest, fresh dill, and caramelized roasted zucchini into that creamy, comforting orzo. Serve with a crisp cucumber mixed greens salad and squeeze of fresh lemon juice for a bright finish. It’s ready in about 30 minutes—all the luxury of risotto with the ease of pasta!
Ingredients
10 ounce
Chopped Chicken Breast
4 ounce
Orzo Pasta
(Contains: Wheat)
1 unit
Zucchini
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
4 ounce
Mixed Greens
1 tablespoon
Italian Seasoning
1 unit
Mini Cucumber
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Pick and roughly chop fronds from dill. Trim and thinly slice cucumber into rounds.
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Toss zucchini on a baking sheet with a drizzle of oil, half the garlic powder, half the Italian Seasoning, salt, and pepper. (You’ll use the rest of the garlic powder and Italian Seasoning in the next step.)
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Roast on top rack until tender and lightly browned, 14-16 minutes.
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While zucchini roasts, heat a large pan over medium heat. Add orzo and cook, stirring, until toasted and golden, 1-2 minutes.
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Stir in 1½ cups water (3 cups for 4 servings), stock concentrates, remaining garlic powder, and remaining Italian Seasoning. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, 5 minutes.
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Meanwhile, open package of chicken* and drain off any excess liquid.
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Once orzo mixture has cooked 5 minutes, add chicken to pan; cook, stirring occasionally, until chicken is cooked through and orzo is al dente, 3-5 minutes more. Season with salt and pepper.
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Stir cream sauce base into pan with chicken mixture. Cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.
-
Turn off heat; stir in lemon zest, half the roasted zucchini, and half the dill. Taste and season with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.
- In a large bowl, whisk together mustard, juice from half the lemon, remaining dill, ½ tsp sugar, a drizzle of olive oil, salt, and pepper (1 tsp sugar and a large drizzle of olive oil for 4 servings).
- Add mixed greens and cucumber; toss to combine.
- Divide orzotto between shallow bowls. Top with remaining roasted zucchini. Serve with salad and remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many found it bland and needing more seasoning; adding Parmesan cheese, red pepper flakes, or extra lemon brightened the dish significantly.
- Ease of prep: Very easy to make and comes together in one pan, though some needed extra time for chicken to cook through.
- Suggestions: Cook chicken separately before adding to orzo for better texture. Roast zucchini for only 10 minutes to prevent overcooking.
- Leftovers: Gets a bit dry the next day but still tasty; some enjoy it as much reheated as fresh.
- Salad: Mixed reactions on the dressing and greens; adding croutons or nuts provides nice crunch contrast to the creamy orzo.
