Season chicken with salt, pepper, and oregano; brown in olive oil over medium-high heat 4–5 minutes until golden. Add garlic and orzo; toast 1 minute, then pour in chicken broth and lemon zest/juice. Bring to a simmer, cover, and cook 8–10 minutes until orzo is tender and liquid mostly absorbed. Stir in spinach and Parmesan until wilted and creamy; adjust seasoning.
Lemon Chicken Orzo with Spinach
30 minutes
Dinner
Summary & Instructions
Ingredients
1 lb boneless skinless chicken breasts cut into 1-inch pieces
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tbsp olive oil
3 cloves garlic minced
Zest and juice of 1 large lemon (about 2 tbsp juice)
4 cups baby spinach packed
1/3 cup grated Parmesan plus extra for serving
1/2 tsp dried oregano
Salt and pepper to taste
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