Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup crumbled feta cheese
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 large lemon (zested and juiced)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Step 1: Sear the Chicken. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and dried oregano. Add the chicken to the skillet in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Step 2: Toast the Orzo and Simmer. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the dry orzo and stir it frequently for 2 minutes to lightly toast the grains. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Step 3: Combine and Finish. Stir the cooked chicken back into the skillet with the orzo. Add the fresh baby spinach, lemon zest, and lemon juice. Toss everything together for 1-2 minutes until the spinach wilts from the residual heat. Fold in half of the crumbled feta cheese.
- Step 4: Plating. Spoon the mixture into shallow bowls. Top with the remaining crumbled feta and a generous sprinkle of fresh parsley. Serve immediately with an extra lemon wedge on the side for those who love a bright, citrusy punch.
- Cook Time: 40 minutes