NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry orzo pasta

1 tsp olive oil

0.25 cup yellow onion

3 cloves garlic cloves

0.75 cup low-sodium chicken broth

1 tbsp heavy cream

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with half of the sea salt, black pepper, and dried thyme.

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and cook for 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Add the dry orzo to the skillet and toast for 1 minute, stirring constantly to prevent burning.

• 5

  Pour in the chicken broth and the remaining seasonings. Bring to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes until the orzo is tender and most liquid is absorbed.

• 6

  Stir in the heavy cream and fresh baby spinach, folding until the spinach is wilted and the sauce is creamy.

• 7

  Add the cooked chicken back into the skillet, toss to combine and heat through, then serve immediately.