NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup orzo pasta

1 tsp olive oil

0.75 cup chicken broth

1 cup baby spinach

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown on all sides.

• 4

  Add the minced garlic and dry orzo to the pan, stirring constantly for 1 minute to lightly toast the pasta.

• 5

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

• 6

  Bring the liquid to a gentle simmer, then cover the skillet and reduce heat to low.

• 7

  Cook for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.

• 8

  Remove the lid and stir in the baby spinach, lemon zest, and parmesan cheese until the spinach is wilted and the sauce is creamy.

• 9

  Serve immediately while hot.