Lemony Orzo with Chicken Cutlets and Asparagus by 7kidskitchen

Ingredients

• 4 chicken cutlets
• 1 cup orzo pasta
• 1 lb asparagus, woody ends trimmed and cut into 1-inch pieces
• 1/2 cup panko bread crumbs
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the orzo in a pot of salted boiling water according to package directions, about 8-10 minutes, until al dente.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear for 3-4 minutes per side until golden brown and cooked through; remove and set aside.
3. In the same skillet, melt butter over medium heat. Add the panko bread crumbs and half the minced garlic, toasting for 3-4 minutes until golden; remove from pan.
4. Add remaining olive oil and garlic to the skillet. Sauté asparagus for 5-6 minutes until tender-crisp.
5. Stir the cooked orzo, lemon zest, and lemon juice into the skillet with the asparagus, tossing for 1-2 minutes to combine.
6. Serve the chicken cutlets over the lemony orzo, topped with the toasted garlic bread crumbs until ready to serve.