NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry orzo pasta

0.5 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through, then remove and set aside.

• 4

  While the chicken cooks, boil the orzo pasta in a pot of water according to package directions, then drain.

• 5

  In the same skillet used for the chicken, add the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Stir in the cooked orzo and fresh baby spinach, tossing until the spinach is just wilted.

• 8

  Return the chicken to the skillet, garnish with fresh parsley, and serve immediately.