YOUR SOLIN GENERATED RECIPE
Shredded Chicken and Orzo Skillet
One-pot orzo and shredded chicken simmered in a bright lemon-herb broth, finished with a swirl of Greek yogurt for a velvety, comforting texture.
INGREDIENTS
150 g boneless skinless chicken breast
45 g dry orzo pasta
2.5 g extra virgin olive oil
30 g yellow onion
3 g garlic cloves
180 g low-sodium chicken broth
30 g plain non-fat Greek yogurt
15 g fresh baby spinach
1 g sea salt
0.5 g black pepper
0.5 g dried oregano
5 g fresh lemon juice
PREPARATION
Heat the olive oil in a large, deep skillet over medium heat. Sauté the diced onion and minced garlic until the onion is translucent and fragrant.
Add the whole chicken breasts and chicken broth to the skillet. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes until the chicken is cooked through.
Remove the chicken from the skillet and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Add the dry orzo, sea salt, black pepper, and dried oregano to the simmering broth in the skillet. Cook uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most liquid is absorbed.
Stir the shredded chicken and fresh baby spinach back into the skillet. Continue to cook for 1 to 2 minutes until the spinach has wilted.
Turn off the heat. Fold in the Greek yogurt and fresh lemon juice, stirring until the sauce is creamy and the ingredients are well incorporated.