NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry orzo pasta

2 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the orzo according to package instructions until al dente, then drain.

• 2

  While the pasta cooks, season the chicken breast evenly with half of the sea salt, black pepper, and finely chopped rosemary.

• 3

  Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing into strips.

• 5

  In the same skillet, add the remaining teaspoon of olive oil along with the minced garlic and halved cherry tomatoes.

• 6

  Sauté for 2 minutes until the tomatoes begin to soften and blister, then stir in the fresh baby spinach until just wilted.

• 7

  Add the cooked orzo and lemon juice to the skillet, tossing everything together to combine and warm through.

• 8

  Plate the lemon-herb orzo and top with the sliced chicken breast, finishing with any remaining pan juices.