Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1 large lemon (zested and juiced)
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Pat the chicken pieces dry with a paper towel and season them generously with salt, pepper, and dried oregano. Mince the garlic and zest the lemon. Measure out your orzo and chicken broth so everything is ready to go once the pan is hot.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer. Cook for 3 to 4 minutes until the chicken is browned on all sides. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour the dry orzo directly into the pan with the chicken and stir for one minute to lightly toast the pasta. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pan, and simmer for 8 to 10 minutes. Stir occasionally to ensure the orzo does not stick to the bottom.
- Once the orzo is tender and most of the liquid is absorbed, stir in the fresh baby spinach, lemon juice, and lemon zest. The heat from the pasta will wilt the spinach in about 60 seconds. Remove from heat. Sprinkle with Parmesan cheese if desired and serve immediately while hot.
- Cook Time: 20 minutes