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
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Instructions
- Pat chicken dry and season with salt, pepper, and oregano on both sides.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.
- Sear the chicken for 5 to 6 minutes per side until golden and cooked through.
- Remove chicken to a plate and cover to rest.
- In the same skillet, add remaining olive oil and sauté garlic for 30 seconds.
- Add orzo and toast for 1-2 minutes, stirring continuously.
- Pour in chicken broth, bring to a simmer, cover, and cook for 8 to 10 minutes until orzo is tender.
- Stir in sun dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 more minute until spinach wilts.
- Slice chicken and return to the pan, nesting slices into the orzo.
- Toss everything together, adjust seasoning, garnish with parsley, and serve warm.
Notes
- Let chicken rest before slicing to retain moisture. Adjust seasoning to taste with salt and lemon.