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Lemon Chicken + Vegetable One-Pot Meal

Servings 4


  • 4 tbsp extra virgin olive oil
  • 1-1.5 lbs boneless skinless chicken cut into 1” cubes
  • salt and pepper
  • 1tsp garlic powder
  • 1 small sweet onion chopped
  • 1 cup small pasta (Acini di Pepe or Orzo)
  • 1 cloves garlic, minced
  • 2 cup chicken stock
  • 1 cup asparagus cut into bite size pieces (Use 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


  • Over medium-high heat, add 2 tablespoons of extra virgin olive oil in a large skillet or wok.
  • 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 in 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 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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