A delightful twist on a classic dish, combining the tangy flavor of lemon with the creamy texture of orzo pasta.
Heat the olive oil in a heavy skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sauté the scallions until they are tender and fragrant.
Use the white and light green parts of the scallions for the best flavor.
Add the orzo to the skillet and stir until lightly toasted.
Toasting the orzo enhances its nutty flavor.
Gradually add the chicken broth, one cup at a time, stirring frequently until the orzo is al dente.
Stirring frequently prevents the orzo from sticking to the skillet.
Mix in the shredded chicken, fresh herbs, and juice from half the lemon. Stir until heated through.
Adding the lemon juice at the end preserves its fresh flavor.
Season with salt and pepper to taste, and serve warm.
Taste the dish before adding salt, as the broth may already contain some.
