YOUR SOLIN GENERATED RECIPE
Garlic Chicken and Spinach Orzo
Pan-seared chicken breast tossed with tender orzo and wilted spinach in a fragrant, buttery garlic sauce that feels incredibly silky on the palate.
INGREDIENTS
5 oz boneless skinless chicken breast
0.33 cup dry orzo pasta
2 cup fresh baby spinach
2 cloves garlic cloves
1 tsp extra virgin olive oil
0.5 cup low-sodium chicken broth
1 tbsp fresh lemon juice
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a small pot of salted water to a boil and cook the orzo according to package directions until al dente; drain and set aside.
While the orzo cooks, season the chicken breast with sea salt, black pepper, and dried oregano on both sides.
Heat the olive oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
Remove the chicken from the pan and let it rest for 3 minutes before slicing into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Add the fresh baby spinach to the skillet and stir until just wilted.
Return the cooked orzo and sliced chicken to the skillet, tossing everything together to coat in the garlic sauce.
Remove from heat and sprinkle with grated parmesan cheese before serving.