Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup dry orzo pasta (or pearl couscous)
- 2.5 cups low-sodium chicken bone broth (for extra protein)
- 3 cups fresh baby spinach
- 3 cloves garlic, minced (or 1 tsp garlic powder to save energy)
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season your chicken pieces generously with salt, pepper, and oregano. Add the chicken to the pan and cook for about 5 minutes until it is browned on all sides. You do not need to cook it all the way through yet. Toss in the garlic during the last minute of searing so it becomes fragrant without burning.
- Pour the dry orzo directly into the pan with the chicken and stir for one minute to slightly toast the pasta. Pour in the chicken bone broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid. Let it simmer for about 10 to 12 minutes. The orzo will absorb the broth and the chicken will finish cooking, becoming incredibly tender and juicy.
- Remove the lid and check the consistency; the orzo should be creamy and the liquid mostly absorbed. Stir in the fresh baby spinach and the lemon juice. The heat from the pasta will wilt the spinach in about 30 seconds. Turn off the heat, sprinkle the Parmesan cheese over the top, and give it one final stir. Serve it directly from the pot for the easiest dinner ever.
- Cook Time: 30 minutes