Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 1 tbsp butter
  • 3 cups low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Pat the chicken cubes dry and toss with oregano, garlic powder, salt, and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add chicken and sear until edges are golden-brown (about 3–5 minutes). Remove chicken from the pan and set aside.
  3. Reduce heat to medium and melt butter into the remaining pan juices. Add diced onion and sauté until translucent (3 minutes).
  4. Stir in the minced garlic and uncooked orzo, stirring constantly for 2 minutes until the orzo smells nutty and turns a light golden hue.
  5. Pour in the chicken broth and bring to a gentle simmer. Stir in the lemon zest and red pepper flakes.
  6. Cover the pan with a lid, reduce heat to low, and simmer for 8–10 minutes, or until the orzo has absorbed most of the liquid and is tender.
  7. Return the seared chicken to the pan. Stir in the fresh baby spinach, lemon juice, and Parmesan cheese.
  8. Fold gently over low heat for 1–2 minutes until the spinach is wilted and the sauce is velvety.