NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry orzo

1 cup fresh baby spinach

2 tbsp plain Greek yogurt

0.5 cup low-sodium chicken broth

0.5 tsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest before slicing into bite-sized pieces.

• 3

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 4

  Add the dry orzo to the pan and stir for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

• 6

  Reduce the heat to low and stir in the Greek yogurt, lemon juice, and lemon zest until the sauce is smooth and creamy.

• 7

  Add the fresh baby spinach and stir until it is just wilted into the pasta.

• 8

  Return the sliced chicken to the skillet, toss to combine with the creamy orzo, and serve immediately.