NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry orzo pasta

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tsp fresh dill

1 whole garlic clove

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the orzo until al dente, then drain and set aside.

• 2

  Season the chicken breast with sea salt and black pepper on both sides for even flavor.

• 3

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.

• 4

  Sear the chicken for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin, juicy strips.

• 6

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

• 7

  Add the cooked orzo, baby spinach, lemon juice, and lemon zest to the skillet, stirring until the spinach is just wilted.

• 8

  Fold in the fresh chopped parsley and dill to infuse the pasta with aromatic herbal notes.

• 9

  Divide the lemon herb orzo into bowls and top with the sliced chicken breast to serve.