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

Wash the 60g baby spinach and 5g fresh parsley under cold water and pat dry. Mince the 2 garlic cloves and finely chop the 5g parsley. Zest the 1 lemon to yield 1 tsp of zest, then halve the lemon and squeeze to collect 2 tbsp of juice.

In a small saucepan, bring 150ml chicken broth and 100ml water to a boil over medium-high heat. Add the 65g dry orzo, reduce the heat to low, cover, and simmer for 10-12 minutes until the liquid is fully absorbed and the pasta is tender.

While the orzo is simmering, pat the 180g raw chicken breast dry with paper towels. Season both sides evenly with 1/2 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Place the 180g chicken breast in the pan and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet and set it aside on a plate to rest for 5 minutes. Do not wipe out the pan.

Reduce the skillet heat to medium. Add 10g unsalted butter and the minced 2 garlic cloves. Sauté for 1 minute, stirring constantly so the garlic does not burn.

Pour the 2 tbsp lemon juice and the 1 tsp lemon zest into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the 60g baby spinach and toss for 1-2 minutes until the leaves are just wilted.

Check the orzo; once cooked, stir in the 20g parmesan cheese and the chopped 5g parsley until the cheese is melted and the pasta is creamy.

Slice the rested chicken breast into 1/2-inch thick strips. Plate the parmesan orzo, top with the wilted spinach, and arrange the chicken on top. Drizzle any remaining lemon-garlic butter from the skillet over the dish.