Ingredients:

  • 1.25 lbs boneless, skinless chicken breasts, sliced into 1-inch pieces
  • 3 cups fresh baby spinach, packed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 1.5 cups dry orzo pasta
  • 3.5 cups low-sodium chicken bone broth
  • 1 tbsp extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Pat the 1.25 lbs of chicken breasts dry with paper towels.
  2. Heat 1 tbsp olive oil in the skillet over medium high heat. Add chicken and cook for 5-6 minutes until golden and crackling on the edges. Remove chicken to a plate.
  3. In the same pan, add the diced yellow onion. Cook for 3 minutes until translucent and soft.
  4. Stir in the minced garlic, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant and pungent.
  5. Add 1.5 cups dry orzo to the pan. Stir constantly for 2 minutes until the pasta smells nutty and turns pale gold.
  6. Pour in 3.5 cups chicken bone broth and the lemon juice. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 10-12 minutes until the orzo is tender and most liquid is absorbed.
  8. Stir in the 3 cups of baby spinach and the cooked chicken. Fold together for 1 minute until the leaves shatter their structure and wilt.
  9. Remove from heat. Stir in 1/2 cup Parmesan and lemon zest until the sauce looks velvety and glossy.
  10. Taste and add Kosher salt and cracked black pepper. Serve immediately while the texture is at its peak.