Tender chicken, creamy orzo, fresh spinach, and lemon combine for a bright and satisfying meal.
# Components:
→ Poultry
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Pasta and Grains
02 - 1.5 cups uncooked orzo pasta
→ Vegetables and Greens
03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
→ Liquids
07 - 3.5 cups low-sodium chicken broth
08 - 2 tablespoons olive oil
→ Dairy (Optional)
09 - 0.25 cup grated Parmesan cheese
→ Spices and Seasonings
10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - Pinch of crushed red pepper flakes, optional
# Directions:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
02 - In the same pot, add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add uncooked orzo and dried oregano to the pot, stirring to coat evenly in oil and aromatics for approximately 1 minute.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Return cooked chicken to the pot. Add fresh spinach, lemon zest, and lemon juice. Stir until spinach is wilted and all ingredients are well combined. Stir in Parmesan cheese if desired.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra lemon zest or Parmesan.
