Description
A quick and comforting meal featuring juicy chicken, nutty orzo, and fresh baby spinach, all enhanced by a burst of lemon flavor.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 2 fresh lemons (juiced and zested)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 2 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season the chicken breasts generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken for about 6 minutes on each side until it turns golden brown.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, sauté the minced garlic for 1 minute until fragrant.
- Add the orzo and enough chicken broth to cover. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer, stirring occasionally until the orzo is al dente (about 10 minutes).
- Return the chicken to the skillet along with the lemon juice and lemon zest; stir gently.
- Add the fresh baby spinach and cook until wilted (about 2 minutes).
- Serve the dish topped with freshly grated Parmesan cheese and any remaining sauce.
Notes
For extra flavor, marinate the chicken in lemon juice and garlic beforehand. Adjust broth for desired creaminess.
