Lemon Chicken Orzo

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil, preferably extra virgin
• Salt and pepper to taste
• 1 cup orzo pasta, cooked al dente
• 4 cups low-sodium chicken broth
• 1 cup fresh spinach, chopped
• 1 small onion, diced finely
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Season the chicken pieces with salt and pepper. Add them to the pot and cook until browned, about 5-7 minutes.
4. Stir in the orzo, chicken broth, lemon zest, lemon juice, and dried oregano. Bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes.
6. In the last couple of minutes of cooking, stir in the chopped spinach and allow it to wilt.
7. Remove from heat and let it rest for a few minutes. Taste and adjust seasoning if necessary.
8. Garnish with fresh parsley before serving.