Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add 1 lb chicken chunks in a single layer and sear until golden-brown and the internal temperature reaches 165°F (74°C). Remove the chicken and set aside on a plate.
  2. In the same pan, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 4–5 minutes until the onions are translucent and vegetables have softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Stir in 1 cup uncooked orzo pasta, tossing with the vegetables for 2 minutes until the pasta edges look slightly toasted.
  4. Pour in 3 cups low-sodium chicken broth, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Bring the liquid to a gentle boil, then reduce heat to low.
  5. Return the seared chicken to the pan, cover with a lid, and simmer for 10–12 minutes, or until the orzo is tender and has absorbed most of the liquid.
  6. Remove the lid and stir in 2 cups fresh baby spinach, allowing it to wilt from the residual heat.
  7. Turn off the heat and fold in 1/4 cup grated Parmesan cheese, 2 tbsp plain Greek yogurt, and 1 tbsp fresh lemon juice. Stir gently until the sauce reaches a velvety consistency.