Ingredients:
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
5 ounces bite-size uncooked
shellfish, poultry, or meat, such as
shrimp, scallops, or chicken cubes*
1 1/2 cups bite-size non-starchy
veggies, such as grape tomatoes
and sliced zucchini
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black
pepper
Juice and zest of 1/2 lemon, divided
(1 1/2 tablespoons juice)
1/2 cup dry orzo
1 medium shallot, diced
1 large garlic clove, minced
1 1/4 cups vegetable broth
1/2 cup water
2 teaspoons capers, drained
2 1/2 cups packed baby spinach or
baby kale (2 1/2 ounces)
2 tablespoons heavy cream
(optional)
1 handful small fresh basil leaves
Instructions:
1. Heat the oil and butter in a large (10-inch) skillet over medium-high. Once butter
melts, add protein (shellfish, protein, or meat), veggies, salt, and pepper and sauté
until protein and veggies are cooked through and lightly browned, about 4 minutes
(timing varies). Stir in lemon zest. Transfer to a bowl using tongs; set aside.
2. Add the orzo, shallot, and garlic to the skillet over medium-high and cook while
stirring until fragrant, about 1 minute. Add the broth, water, and capers and bring to a
boil over high. Then reduce heat to medium and cook orzo mixture uncovered,
stirring occasionally, until orzo is al dente and no excess liquid remains, about 8 to 9
minutes. Add the spinach, lemon juice, and protein-veggie mixture and stir until
spinach wilts, about 30 seconds.
3. Remove from the heat, stir in heavy cream, if using, sprinkle with basil, and serve.
*If making as a 2-serving entrée and desire more protein, simply increase the amount ofthe
bite-size uncooked shellfish, poultry, or meat you use (i.e., 8 ounces total) along with an extra
pinch of salt.
Serves: 2
Protein: 21.5g
Calories: 364