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

Begin by prepping the aromatics: Peel and mince 2 cloves of garlic. Finely chop 5g of fresh parsley. Grate the zest from the 0.5 lemon and then squeeze out the juice into a small bowl, ensuring no seeds remain.

Place the 180g chicken breast on a cutting board. Using a sharp knife, butterfly the breast by cutting it horizontally almost all the way through and opening it like a book so it is of even thickness. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper.

In a small saucepan, heat 1.5 tsp olive oil over medium heat. Add the 78g of uncooked orzo and stir for 2 minutes until the pasta is lightly toasted and fragrant.

Pour the 180ml 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 fully absorbed and the pasta is tender.

While the orzo simmers, heat another 1.5 tsp of olive oil in a medium non-stick skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken breast.

Sear the chicken for 5-6 minutes on the first side until deeply golden brown. Flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C).

Reduce the skillet heat to medium. Add the minced garlic to the pan with the chicken and cook for 1 minute until fragrant. Pour the lemon juice into the pan to deglaze, scraping up any browned bits from the bottom.

Add the 60g of fresh baby spinach directly into the skillet with the chicken. Toss gently for 1-2 minutes until the spinach is just wilted and coated in the lemon-garlic pan sauce.

Once the orzo is finished, remove it from the heat. Stir in the 10g of parmesan cheese, the lemon zest, and the chopped parsley until creamy.

Plate the parmesan orzo first, top with the wilted spinach, and place the lemon-garlic chicken breast on top. Pour any remaining pan juices over the chicken before serving.