Lemon Chicken + Vegetable One-Pot Meal

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When we came across a version of this one-pot recipe, we knew we had to head straight to the WOT Test Kitchen!

We were inspired by a recipe we saw by Spoonful of Flavor and wanted to share our twist for this one-pot meal with our community. Because who doesn’t love an entire meal that can be made in one pot?!

This dish turned out to be a total winner! It’s a great meal packed with a lot of flavors. It is also easy to prepare (yay!), and you might find you have a lot of the ingredients already in your kitchen!

Lemon Chicken + Vegetable One-Pot Meal

Servings 4


  • 4 tbsp. extra virgin olive oil
  • 1-1/2 lbs. boneless skinless chicken cut into 1” cubes
  • salt and pepper
  • 1 tsp. garlic powder
  • 1 small sweet onion chopped
  • 1 cup small pasta (Acini di Pepe or Orzo)
  • 1 clove garlic, minced
  • 2 cups chicken stock
  • 1 cup asparagus, cut into bite-size pieces - using only the top half of each stalk.
  • 1 lemon, zested and juiced
  • 1/2 cup grated Parmesan or Pecorino Romano cheese
  • 8-10 oz. fresh baby spinach
For a garnish
  • 1 lemon sliced thin
  • extra grated cheese, if desired


  • Add 2 tbsp. of extra virgin olive oil to a large skillet or wok and heat to medium-high.
  • When the skillet or wok is hot, add the chicken. Season with salt, pepper, and garlic powder. Cook until the chicken is golden brown. Remove and set aside.
  • Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet or wok. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute. Stirring the onion and garlic together. Season with salt and pepper.
  • Add the pasta and mix the onion and garlic so it is well combined. Increase the heat to medium-high heat.
  • Add the chicken stock and bring to a boil. Cover the pan or wok and reduce to a simmer for about five minutes.
  • Add the asparagus and simmer for five minutes or until asparagus is tender.
  • Add the cooked chicken back to the skillet or wok.
  • Add the lemon zest and juice of the lemon into the skillet or wok.
  • Add the grated cheese and stir to combine.
  • Turn off heat.
  • Add the baby spinach and using a folding motion, combine the fresh baby spinach into the mixture.
  • You can place the entire mixture into a casserole dish, garnish, and serve family style or plate from the skillet or wok.
  • Enjoy!
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All photos by Lorianne DeVita

by Camila Alves McConaughey