Name: Lemon chicken and orzo with spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/2 cup dry orzo; 1.5 oz baby spinach; 2 cloves garlic, minced; 2 3/4 tsp olive oil; 1 1/4 cups reduced-sodium chicken broth; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

641 calories

Protein: 53g; 33% of calories
Carbs: 70g; 44% of calories
Fat: 17g; 23% of calories

Instructions

Prep 15 min · Cook 20 min

Heat half the olive oil in a skillet over medium-high heat. Season the chicken pieces with half the salt and half the pepper. Add the chicken to the pan and cook for 5 minutes, flipping once, until browned and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and set aside. Reduce the heat to medium and add the remaining oil to the same skillet. Add the orzo and cook for 3 minutes, stirring often, until it smells nutty and turns golden. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the remaining salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes until the liquid is mostly absorbed and the orzo is tender.
Stir the chicken back into the skillet along with the spinach, lemon juice, and lemon zest. Toss for 2 minutes until the spinach is wilted and the chicken is warmed through.

Nutrition

Ingredients

Instructions

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