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Lemon-Pepper Chicken Orzo Bowl
You’ll be bowled over by the robust combination of flavors in this super-satisfying meal. Lemon-pepper spice adds zing to the cubes of juicy chicken breast, while the tender orzo pasta is infused with garlicky goodness, then tossed with hearty, nutrient-rich spinach. Stir in the creamy dill sauce to heighten the flavor factor even more. (Or use it as a refreshing dip for pita bread). How you serve the meal is up to you. “I love this dish because it’s wonderful warm, but if you’re in a hurry, it’s a great cold as well,” Chef Tracey says.
Nutritional facts
Protein
57g
Carbs
63g
Calories
820
Fat
37g
Ingredients
Lemon Pepper, Canola and Olive Oil Blend, Spinach, Dill, Black Pepper, Lemon, Garlic, Sour Cream, Orzo, Onion, Kosher Salt, Shallot, Mayonnaise, Chicken Breast, Canola Oil
Reviews
4.3
Based on 359 reviews
Brittney Johnson · 04/18/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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