Lemon Herb Chicken with Orzo and Spinach

Ingredients

2 cups orzo pasta

1 pound chicken breast, diced

2 tablespoons olive oil 1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth                                                                                      •

2 cups fresh spinach, chopped 1 lemon, zested and juiced

1 teaspoon dried oregano 1 teaspoon dried thyme Salt and pepper to taste

Fresh parsley, chopped(for garnish)

Instructions

Directions:

In a large pot, heat olive oil over medium heat. Add the diced chicken breast and season with salt, pepper, oregano, and thyme. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add the chopped onion and garlic. Saute for 2-3 minutes, or until the onion is translucent.

Add the orzo to the pot and stir for 1-2 minutes to toast it slightly. Then, pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.

Stir in the cooked chicken, chopped spinach, lemon zest, and lemon juice. Cook for an additional 2-3 minutes, or until the spinachis wilted. Adjust seasoning with salt and pepper as needed.

Desciption

This is quick and easy in one pan.The herbs and lemon give it great flavor.

Servings

4

Notes

This recipe appealed to me as it was quick and easy and only used on one pan. All this and it was very good. I used more chicken so that we would have to two meals from it - which made the leftovers even quicker and easier!

Source

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