NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Dry orzo

1 tsp Olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.5 cup Low-sodium chicken broth

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and the internal temperature reaches 165 degrees.

• 3

  Remove the chicken from the skillet and set it aside on a plate to rest for 5 minutes.

• 4

  In the same skillet, add the minced garlic and dry orzo, stirring constantly for 1 minute to lightly toast the grains.

• 5

  Pour in the chicken broth and bring to a gentle simmer, then cover and cook for 8 to 10 minutes until the liquid is fully absorbed.

• 6

  Stir the fresh baby spinach, lemon zest, and lemon juice into the hot orzo until the spinach is just wilted.

• 7

  Slice the rested chicken breast into strips and serve it over the lemon-herb orzo, garnished with fresh chopped parsley.