Lunch · 30 min · mediterranean

Avgolemono

A Mediterranean lunch built around chicken breast and orzo — on the table in 30 minutes. Each serving lands at 461 calories with 65g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 5 oz Chicken breast
• 1/3 cup Orzo
• 2 Eggs
• 1 Lemon
• 2 cups Chicken broth
• 1 tbsp Dill

Steps

1. Pour the chicken broth into a pot and bring to a gentle simmer.
2. Poach the chicken breast 12–14 minutes until just cooked through; remove and shred.
3. Add the orzo to the simmering broth and cook 8–9 minutes until al dente.
4. Whisk the eggs with the lemon juice in a heatproof bowl until frothy.
5. Slowly drizzle in a ladle of hot broth while whisking constantly — this tempers the eggs so they don't scramble.
6. Pour the egg-lemon mixture back into the pot, stirring constantly, over the lowest heat.
7. Warm 2–3 minutes until slightly thickened; never let it boil.
8. Return the shredded chicken, stir in the dill, and serve immediately.

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