Ingredients:

  • 1.5 lb boneless, skinless chicken breast, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach
  • 1/2 cup plain Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a deep skillet over medium-high heat. Season the diced chicken with lemon pepper, garlic powder, and salt. Add chicken to the pan and sear for 5–7 minutes until a golden-brown crust forms on all sides. Remove the chicken and set it aside on a plate.
  2. Reduce heat to medium. In the same pan, add another tbsp of olive oil and the diced onion. Sauté for 3–4 minutes until translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the uncooked orzo to the pan and toast for 2-3 minutes, stirring frequently until the pasta is lightly browned and nutty.
  5. Pour in the chicken broth and simmer over medium-low heat, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
  6. Stir in the fresh baby spinach until wilted.
  7. Remove from heat and stir in the Greek yogurt, Parmesan cheese, lemon juice, lemon zest, and chopped parsley until creamy.
  8. Return the seared chicken and any accumulated juices to the pan, tossing to combine and heating through before serving.