I love how big and welcoming the blogging community feels — it’s small in spirit but huge in reach. Last week made my whole month when I learned I’d been nominated for two Foodbuzz awards: Best New Blog and Best Healthy Living Blog. I’m so grateful for the support and encouragement from readers and fellow bloggers alike.
People often ask if blogging is my full-time job. I wish! For now I write and develop recipes on my own time for fun. Sometimes I daydream about culinary or photography school, but I’m still in my twenties and there’s plenty of time for new directions. For the moment I’m happy learning as I go and sharing simple recipes that fit into busy lives.
Speaking of simple recipes, here’s one I made using leftovers from a lemon-rosemary chicken I cooked recently. I had extra lemons and rosemary in the fridge and decided to turn them into a bright, fresh orzo side. The result was light, aromatic, and ready in about 15 minutes — a perfect go-to when you need something quick that still tastes like you put effort into dinner.
Rosemary and lemon are one of my favorite flavor pairings; the herb’s piney depth balances the citrus brightness beautifully. This orzo is soft but not heavy, and because it cooks in broth and a splash of water it picks up a subtle savory note. I served it with grilled chicken breasts for a satisfying weeknight meal, but it also makes a lovely accompaniment to fish, roasted vegetables, or a simple salad.
I usually cook for two, so the quantities here are scaled accordingly. If you’re serving more people or want leftovers, double the recipe — it scales up easily. You can also mix in shredded roasted chicken, chopped roasted vegetables, or a sprinkle of grated Parmesan right before serving for extra richness. Leftovers refrigerate well and reheat gently on the stove with a splash of water or broth.
RECIPE
Orzo with Lemon and Rosemary
5 from 1 review
Ingredients
- 1/2 tsp rosemary, chopped
- 3/4 cup orzo
- 1/2 Tbsp butter
- 1/2 cup chicken broth
- 2 tsp lemon juice
- 3/4 cup water
- 1/4 tsp salt
Instructions
- Sauté the orzo in a small saucepan with the butter over medium-high heat. Stir frequently until the orzo is lightly golden — this adds a toasty flavor and helps keep the grains separate.
- Stir in the rosemary, chicken broth, lemon juice, water, and salt. Bring the mixture to a boil, then cover and reduce heat to low.
- Cook for about 15 minutes, or until the liquid is absorbed and the orzo is tender. Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- Fluff with a fork and garnish with additional chopped rosemary or a light drizzle of olive oil if desired. Serve warm.
Notes
Serving Size: 1/2 cup • Calories: 118.7 • Fat: 2.3 g • Carbs: 21 g • Fiber: 1 g • Protein: 3.7 g • WW Points+: 3 pts
Tips: Toasting the orzo before adding liquid deepens the flavor and helps prevent a mushy texture. If you prefer a brighter lemon flavor, add a little lemon zest when serving. For a richer dish, stir in a tablespoon of grated Parmesan or a splash of extra-virgin olive oil just before serving.
Variations: Stir in cooked, shredded chicken or roasted vegetables to make this a heartier main. Swap chicken broth for vegetable broth to keep it vegetarian. Fresh herbs like parsley or basil make a nice finishing touch.
- lemon
- rosemary
- orzo
- easy side dish