High Protein Crispy Chickenwith Creamy Orzo

Boil the orzo in salted water until al dente, then drain.

Season the chicken pieces with salt, pepper, and garlic powder.

Coat the chicken: first dip in plain flour, then in beaten egg, and finally in breadcrumbs.

Place the coated chicken on a rack, spray with cooking oil, and bake or air‑fry until crispy.

Melt light butter in a pan and sauté the diced onion and sliced mushrooms with a pinch of salt until soft and lightly browned.

Add minced garlic and cook until fragrant.

Stir in part‑skim milk, light cream cheese, chicken stock, lemon juice, and black pepper; mix until the cheese melts.

Add a sprinkle of flour to thicken the sauce, then fold in the cooked orzo and grated low‑fat cheese.

Combine the creamy orzo with the crispy chicken, garnish if desired, and serve.