Description
A vibrant and healthy dish combining tender chicken, nutty orzo, and fresh spinach with a tangy lemon twist.
Ingredients
- 1 pound (450 g) boneless, skinless chicken thighs or breasts
- 1½ cups (280 g) orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups (90 g) fresh baby spinach
- ½ cup (70 g) sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 3 cups (700 ml) low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat the chicken dry and season with salt, pepper, and oregano.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes on each side until golden brown. Transfer to a plate and cover to keep warm.
- Add the remaining tablespoon of olive oil to the skillet and sauté minced garlic for 30 seconds until fragrant.
- Add the orzo to the skillet and toast for 1–2 minutes.
- Pour in the chicken broth, bring to a simmer, cover, and cook for 8–10 minutes, stirring occasionally.
- Incorporate sun-dried tomatoes, spinach, lemon zest, and juice. Cook for an additional minute until spinach wilts.
- Slice the chicken and return it to the skillet, tossing everything until well combined. Adjust seasoning if necessary and garnish with parsley before serving.
Notes
For added flavor, use homemade chicken broth or add extra vegetables like zucchini or bell peppers.
