One-Pan Chicken Orzo with Tomatoes & Spinach

Ingredients

• 5 1/2 oz (150 g) chicken breast
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 2 garlic cloves
• 2 oz (55 g) dry orzo
• 1 cup (240 ml) low-sodium chicken broth
• 3/4 cup (120 g) cherry tomatoes
• 2 cups (60 g) spinach
• 1 1/3 tbsp (8 g) Parmesan, grated
• 1 tbsp (15 ml) lemon juice
• 2 1/2 tbsp (22 g) feta, crumbled
• 1 1/2 tbsp (6 g) basil, torn

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Method

1. Cut the chicken into strips and brown them in the oil over high heat for 3 minutes; lift them out.
2. Soften the garlic in the same pan, toast the orzo in it for a minute, then add the broth and tomatoes.
3. Cook uncovered 11 minutes, stirring often, until the orzo is tender and the pan creamy, not soupy.
4. Return the chicken with the spinach for 2 minutes, to 165°F (74°C). Off the heat, stir in the Parmesan and lemon juice, taste and salt if needed, and top with the feta and basil.