NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

0.25 cup Dry orzo pasta

1 tsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Feta cheese

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Add the chicken and sear for 3-4 minutes per side until golden brown and cooked through; remove from the skillet and set aside.

• 4

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

• 5

  Stir in the dry orzo, chicken broth, lemon juice, lemon zest, and the remaining salt, pepper, and oregano.

• 6

  Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes or until the orzo is tender and most liquid is absorbed.

• 7

  Stir in the fresh baby spinach until just wilted.

• 8

  Slice the cooked chicken and place it back into the skillet to warm through.

• 9

  Garnish with crumbled feta cheese before serving.