NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry orzo

0.5 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set it aside to rest on a plate.

• 4

  In the same skillet, add the minced garlic and dry orzo, stirring for 1 minute to lightly toast the grain and release the garlic aroma.

• 5

  Pour in the chicken broth and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the liquid is absorbed and the orzo is tender.

• 6

  Stir in the lemon zest, lemon juice, halved cherry tomatoes, and baby spinach. Cook for 1-2 minutes until the spinach is just wilted.

• 7

  Slice the chicken into strips and serve it over the orzo mixture, finishing with a sprinkle of crumbled feta cheese.