Feel lost in the kitchen? Don’t know what to cook? Need general help in the domestic field? Have no fear, Her Campus William and Mary is here for you! Watch our very own Wheaton Webb as he shows that cooking can be simple yet delicious as he whips up some lemon chicken and orzo with wilted spinach.
Serves: 3
Ingredients
1 lb. of chicken breast
1 Whole lemon
Lemon pepper grinder (can be found in the spice section at any grocery store)
Fresh rosemary (rinsed)
Olive oil
1 lb. of Orzo pasta
Spinach (rinsed, undried)
Mixed seasoning (most stores offer an all in one seasoning mix or look for Italian salt)
Salt (optional)
Rosemary Lemon Chicken
1. Preheat the oven to 350 degrees.
2. Cut the lemon into slices approx. 5-6 depending on the size of the chicken breasts.
3. Remove fat from chicken with a sharp knife and rinse in cool water.
4. Grease the bottom of your baking pan with olive oil. Amount used will vary based on the size of
the pan.
5. Place the chicken breasts in the pan and lightly coat with olive oil.
6. Sprinkle a light, even coat of lemon pepper seasoning over the chicken. Place a sprig of
rosemary on top of the seasoning and a lemon slice on top of the rosemary.
7. Bake in the oven for 45 minutes or until the chicken is white throughout. Continue cooking if any
signs of pinkness are seen in the chicken.
Spinach Orzo
1. Fill a medium sized pot about 1/4- 1/2 way with water. Bring to a boil.
2. Pour orzo into boiling water, stirring occasionally. When ready, the orzo will have the
consistency of any other type of pasta.
3. Place several handfuls of spinach in another pot over medium heat stirring frequently until the
spinach loses its shape and begins to wilt.
4. In the final serving dish, combine a dash of olive oil, the spinach, and the orzo. Season to taste
with the mixed seasoning. I recommend adding a little salt for extra flavor.