Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tsp Dried oregano
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced
  • 1.5 cups uncooked Orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large organic lemon, zested and juiced
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken pieces bone-dry with paper towels. Season evenly with kosher salt, cracked black pepper, and dried oregano.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear until golden-brown and crisp on the edges, about 3 minutes per side. Remove chicken to a plate and set aside.
  3. Lower heat to medium. Add the unsalted butter to the skillet, scraping the bottom to release the browned bits (fond). Sauté the minced shallots for 2 minutes until translucent.
  4. Add the garlic and dry orzo to the pan. Stir constantly for 2 minutes to toast the orzo grains until they smell nutty and turn pale golden.
  5. Pour in the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, or until the liquid is mostly absorbed and orzo is al dente.
  6. Remove the lid and stir in the baby spinach, grated parmesan, lemon zest, and lemon juice. Add the chicken back into the pan, stirring until the spinach wilts and the sauce becomes glossy and emulsified.
  7. Garnish with fresh parsley and serve immediately.