Lemon-Garlic Pan-Seared Chicken with Parmesan Orzo and Wilted Spinach

Prepare the ingredients: Peel and mince 2 cloves of garlic. Finely chop 5g of fresh parsley. Zest the entire lemon and then cut it in half to extract the juice. Wash 80g of fresh baby spinach and pat dry.

Place the 175g raw chicken breast on a cutting board. Carefully butterfly the breast by slicing it horizontally almost all the way through, then opening it like a book to ensure even and quick cooking. Season both sides with salt and black pepper.

In a small saucepan, heat 1 tsp of olive oil over medium heat. Add half of the minced garlic (1 clove) and sauté for 1 minute until fragrant. Add 75g of dry orzo and toast for 2 minutes, stirring frequently until slightly golden.

Pour 200ml of chicken broth into the saucepan with the orzo. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the pasta is tender.

While the orzo simmers, heat 2 tsp of olive oil in a medium non-stick skillet over medium-high heat. Place the chicken breast in the pan and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked, remove it from the skillet and let it rest on a plate. In the same skillet (still over medium heat), add 12g of unsalted butter and the remaining minced garlic. Sauté for 30 seconds, then toss in 80g of fresh baby spinach. Cook for 1-2 minutes until just wilted.

Deglaze the skillet by pouring in 1 tbsp of the fresh lemon juice, scraping up any browned bits from the chicken. Return the chicken to the pan briefly to coat it in the lemon-butter sauce.

Finish the orzo: Stir the 15g of parmesan cheese, the chopped parsley, and the lemon zest into the cooked orzo. If the orzo is too thick, add a splash of water to reach a creamy consistency.

Plate the lemon-garlic chicken alongside the parmesan orzo and the wilted spinach. Pour any remaining pan sauce from the skillet over the chicken before serving.