Ingredients
1 lb (450g) boneless, skinless chicken breast
8 oz (225g) whole grain orzo pasta
2 lemons (juice and zest)
3 tbsp olive oil
4 garlic cloves, minced
4 cups fresh spinach, chopped
1 cup crumbled feta cheese (non-GMO if desired)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1½ cups low-sodium chicken broth
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix 2 tbsp lemon juice, 1 tbsp olive oil, oregano, and half the salt/pepper. Marinate chicken 10 minutes
Heat remaining olive oil in a large skillet over medium-high heat. Searing chicken 4-5 minutes per side until golden. Transfer to oven 10-12 minutes until cooked through
While chicken cooks: Add orzo and garlic to the same skillet. Cook 2 minutes. Add broth and 1 tbsp lemon zest. Bring to boil, reduce heat, and simmer 8-10 minutes until pasta is al dente
Stir in spinach, 2 tbsp lemon juice, and crumbled feta. Cook 1-2 minutes until spinach wilts
Divide chicken between 4 plates, top with orzo mixture, and garnish with additional lemon zest and pepper
Notes
Use gluten-free orzo for dietary restrictions
Marinating time can be reduced to 5 minutes
Add cherry tomatoes or asparagus for extra veggies
Refrigerate leftovers in airtight containers for up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Meals
- Method: Searing + Simmering
- Cuisine: Mediterranean
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg