Ingredients
4 boneless skinless chicken thighs
1 cup orzo pasta
1 medium onion, diced
3 garlic cloves, minced
2 cups fresh spinach
3 cups low-sodium chicken broth
1 lemon (zest and juice of)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden. Remove and set aside.
Add onion and garlic to the skillet; sauté for 2-3 minutes. Stir in orzo and oregano, toasting for 1 minute.
Pour in chicken broth, lemon zest, and juice. Return chicken to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Stir in spinach and simmer uncovered for 5-7 minutes until orzo is tender and liquid is absorbed. Season with salt and pepper.
Notes
Use a lid to speed up cooking. Browning chicken first enhances flavor. Leftovers reheat well. Optional: add cherry tomatoes or bell peppers for extra veggie variety.
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Stovetop
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 1400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 140mg