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Chicken and Orzo with Spinach and Feta

Healthy pasta for two.
Print Recipe
Course Main Course
Servings 2 adults

Equipment

  • 10 inch non stick skillet or a wok.

Ingredients
  

  • 3/4 cup orzo Small pasta found in many grocery stores
  • 2 6-8 oz boneless, skinless chicken breasts.
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 pinch red pepper flakes (optional)
  • 1 1/4 cups reduced salt chicken broth more may be needed
  • 4 oz baby spinach appx 4 cups, washed
  • 2 oz feta cheese, crumbled appx 1/2 cup
  • 1 1/2 teaspoons lemon juice

Instructions
 

  • Toast orzo in a dry skillet over medium high until golden, 3-5 minutes and transfer to a bowl.
  • Pat chicken dry and season lightly with salt and pepper
  • Heat one teaspoon oil in skillet on medium high heat and brown chicken lightly, 3-4 minutes per side and transfer to a plate.
  • Add remaining 2 teaspoons of oil to skillet and cook garlic, oregano and red pepper flakes until fragrant, about 30 seconds. Stir in broth and toasted orzo.
  • Nestle chicken pieces into the skillet mix, lower heat to medium low and simmer until it registers 160, approximately 10 minutes.
  • Move chicken to a serving platter
  • Continue to cook orzo stirring in additional broth 1 tablespoon at a time until soft and creamy.
  • Stir in spinach, cook until wilted and then stir in feta cheese and lemon juice.
  • Serve the chicken on top of the orzo spinach mix.