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

Prepare the ingredients: Wash and thoroughly dry 60g fresh baby spinach. Mince 2 cloves of garlic. Finely chop 1 tbsp of fresh parsley. Grate 15g of parmesan cheese from the block. Zest and juice 0.5 unit of lemon.

Butterfly the 170g chicken breast by slicing it horizontally almost all the way through and opening it like a book; this ensures even and fast cooking. Season both sides with salt and black pepper.

In a small saucepan, heat 1 tsp of vegetable oil over medium heat. Add half of the minced garlic (1 clove) and sauté for 30 seconds until fragrant. Add 75g uncooked orzo and stir for 1 minute to lightly toast the grains. Pour in 200ml chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 8-10 minutes, or until the liquid is absorbed and the orzo is tender.

While the orzo simmers, heat 1 tsp of vegetable oil in a medium non-stick skillet over medium-high heat. Place the seasoned chicken breast in the pan and sear for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and a golden-brown crust has formed. Remove the chicken from the pan and let it rest on a plate.

In the same skillet used for the chicken, reduce the heat to medium. Add the remaining minced garlic (1 clove) and sauté for 30 seconds. Pour in the juice from 0.5 unit of lemon to deglaze the pan, scraping up any browned bits. Stir in 10g unsalted butter until melted and combined with the lemon juice.

Add 60g fresh baby spinach to the skillet with the lemon-butter sauce. Toss gently for 1-2 minutes until the spinach is just wilted. Remove from heat immediately to keep the spinach vibrant green.

Once the orzo is cooked, stir in 15g grated parmesan cheese, 1 tbsp chopped parsley, and the lemon zest. Season with salt and pepper to taste.

Slice the rested chicken breast into strips. Serve the chicken over the creamy parmesan orzo with the wilted spinach on the side, drizzling any remaining lemon-butter sauce from the skillet over the chicken.