Greek-Style Lemon Orzo with Chicken

Ingredients

• 160 g orzo (dry)
• 250 g chicken breast (boneless, skinless)
• 600 ml chicken broth
• 1 lemon (zest + juice)
• 2 cloves garlic
• 80 g fresh spinach
• 1 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper(optional)
• 30 g feta cheese (optional, for serving)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Slice the chicken into thin bite-size pieces. Mince the garlic. Zest and juice the lemon. Rinse and roughly chop the spinach.

2. 2

   Cook (about 20 minutes): Heat olive oil in a large skillet or saucepan over medium-high heat. Add chicken, season with oregano, salt (if using), and pepper, and cook until no longer pink, about 6–7 minutes.

3. 3

   Add garlic and cook for 30 seconds. Stir in orzo and cook for 1 minute to lightly toast.

4. 4

   Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and the broth is mostly absorbed, about 10–12 minutes.

5. 5

   Stir in lemon zest and lemon juice. Add spinach and cook until wilted, about 1–2 minutes. Taste and adjust seasoning. Serve with optional feta.