One-Pan Chicken and Spinach Orzo

Ingredients

• 1 pound (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup uncooked orzo pasta
• 2 cups chicken broth (low sodium)
• 1 cup fresh spinach (chopped)
• ½ cup cherry tomatoes (halved, optional)
• ¼ cup grated Parmesan cheese
• 1 tablespoon lemon juice (optional, for added brightness)
• Fresh basil or parsley for garnish

Instructions

1. Season and Cook the Chicken
   Heat olive oil in a large skillet or deep pan over medium heat. Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
   Sauté the chicken until golden brown on all sides (about 4-5 minutes). Remove the chicken from the pan and set aside.
2. Toast the Orzo
   In the same pan, add the orzo pasta and toast it for 1-2 minutes, stirring constantly, until lightly golden.
3. Simmer the Orzo
   Pour the chicken broth into the pan and stir to combine. Bring to a simmer, cover, and cook for 7-8 minutes or until the orzo is tender and the liquid is mostly absorbed.
4. Add Spinach and Chicken
   Stir the spinach into the orzo, allowing it to wilt. Add the cooked chicken back to the pan, mixing everything together.
5. Add Optional Ingredients
   If using cherry tomatoes, fold them in at this stage. For added flavor, squeeze lemon juice over the dish.
6. Finish with Parmesan
   Sprinkle Parmesan cheese over the top and stir until melted. Taste and adjust seasonings if necessary.
7. Garnish and Serve
   Garnish with fresh basil or parsley and serve hot.

Tips

• For a creamier texture, stir in 2 tablespoons of heavy cream or cream cheese before adding the Parmesan.
• Replace spinach with kale or arugula for a different flavor profile.