Lemon Chicken Stew

An easy and nutritious one pot dinner.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Servings 6 people

Ingredients
  

  • 3 tbsp grapeseed oil or olive oil
  • 1 lb ┬áskinless and boneless chicken breast cut into 1-inch pieces
  • kosher salt to taste
  • freshly ground pepper to taste
  • 3 tbsp all purpose flour
  • 1 ea onion, diced
  • 4 ea carrots sliced
  • 2 stalks celery
  • 1 ea leek thinly sliced
  • 3 cloves garlic minced
  • 5 cups reduced sodium chicken broth
  • 1 cup water
  • juice of one lemon
  • 3/4 cup uncooked orzo or quinoa
  • 2 tbsp fresh tarragon or dill or parsley chopped

Instructions
 

  • In a large stockpot, heat 2 tablespoons of oil over medium high heat.
  • Season chicken breasts with salt and pepper to taste and dredge in the all purpose flour.
  • Shake off any excess flour and then add chicken to the stock pot.
  • Cook chicken until golden brown, about 2-3 minutes; set chicken on a plate aside.
  • Add the remaining 1 tablespoon of oil to the stockpot. Add the onion, carrots and celery to the stockpot and cook over medium heat for 3-4 minutes.
  • Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.
  • Add the chicken stock and water and bring to a boil.
  • Cover and simmer over low heat, stirring occasionally for about 20 minutes.
  • Add the orzo (or quinoa), return the chicken to the stockpot, cover and simmer for about 10 minutes or until orzo (or quinoa) is tender.
  • Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon (or dill or parsley).
  • Serve immediately.
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