Lemon Chicken Orzo with Spinach

Ingredients

• 600 gboneless skinless chicken breast
• 250 gdry pasta, orzo
• 750 mllow-sodium chicken broth
• 2 tbsplemon juice
• 100 gbaby spinach
• 30 gparmesan, grated
• 2cloves garlic
• 3 tspextra-virgin olive oil
• 1 tspdried oregano
• ½ tspblack pepper

Method

1. Dice the chicken into 2 cm (3/4 inch) pieces and mince the garlic.

2. Heat the oil in a large deep skillet over medium-high heat. Add the chicken, garlic and oregano and cook for about 5 minutes, until browned.

   5 min timer

3. Add the orzo and broth and bring to a boil. Lower to medium and simmer uncovered, stirring often so it does not stick, until the orzo is tender and creamy and the chicken reaches 74°C (165°F), about 12 minutes.

   12 min timer

4. Take off the heat and stir in the spinach until it wilts.

5. Add the lemon juice, parmesan and pepper and stir until creamy. Add a splash of broth or water if it gets too thick.

Storing and reheating

Keeps 3 days.