Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1.5 cups uncooked orzo pasta
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 3 cups low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken pieces with salt, pepper, and oregano. Heat olive oil in a skillet over medium high heat. Add the chicken and cook for 5 minutes until a golden brown crust forms. Remove chicken from the pan and set aside.
  2. In the same pan, add the diced shallot and minced garlic. Stir for about 1 minute until you smell the sweet, toasted aroma.
  3. Pour in the 1.5 cups of uncooked orzo and stir it around in the leftover oil and garlic for 2 minutes until the edges look translucent.
  4. Pour in the 3 cups of chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes until the liquid is mostly absorbed and the orzo is tender.
  5. Stir the chicken and any accumulated juices back into the pan along with the 2 tbsp butter.
  6. Fold in the 2 cups of fresh baby spinach and stir for 2 minutes until the leaves are wilted and bright green.
  7. Remove the pan from the heat. Stir in the lemon zest, lemon juice, and 1/2 cup of Parmesan cheese until the sauce becomes velvety.
  8. Sprinkle with fresh parsley and a little extra cracked pepper before bringing the pan straight to the table.