Chicken and orzo Spinach and Feta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast orzo in 10 inch nonstick skillet over medium high heat until golden brown, 3 to 5 minutes; transfer to bowl.

Step 2

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate.

Step 3

Add remaining 2 teaspoons oil, garlic, oregano, and pepper flakes to now-empty skillet and cook until fragrant, about 30 seconds. Stir in broth and toasted orzo.

Step 4

Nestle browned chicken into orzo, add any accumulated juices, and bring to simmer. Reduce heat to medium-high, cover, and simmer until chicken registers 160 degrees, 10 to 12 minutes, flipping chicken halfway through cooking. Transfer chicken to serving platter, brushing any orzo that sticks to chicken back into skillet; tent loosely with aluminum foil.

Step 5

Continue to cook orzo until al dente and creamy, 2 to 5 minutes, stirring in additional broth, 1 teaspoon at a time, as needed to loosen consistency. Stir in Spinach, 1 handful at a time, until wilted, about 2 minutes. Stir in Feta and lemon juice and season with salt and pepper to taste. Serve chicken with orzo.