Tender chicken, lemon zest, creamy orzo, and fresh spinach combine for a bright, comforting dish.
# What You Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Grains & Pasta
02 - 1.25 cups orzo pasta
→ Vegetables & Greens
03 - 3 cups fresh baby spinach, washed
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium chicken broth
07 - 0.5 cup whole milk or half-and-half
→ Citrus
08 - Zest and juice of 1 large lemon
→ Cheeses
09 - 0.5 cup grated Parmesan cheese
→ Fats & Oils
10 - 2 tablespoons olive oil
→ Seasonings
11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - 0.25 teaspoon chili flakes, optional
14 - 1 tablespoon fresh parsley, chopped for garnish
# Directions:
01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate and cover loosely with foil.
02 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion for 2 to 3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in the orzo and toast for 1 minute, stirring frequently to coat with oil.
04 - Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, until orzo is just tender and most of the liquid is absorbed.
05 - Return cooked chicken to the skillet. Stir in spinach and cook until wilted, about 2 minutes.
06 - Add lemon zest, lemon juice, milk, and Parmesan cheese. Stir well until creamy and heated through, about 2 to 3 minutes. Adjust seasoning with additional salt and pepper if needed.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
