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

Prepare the ingredients: Peel and mince 3 cloves of garlic. Zest the 1 whole lemon and then cut it in half to juice it. Finely chop 1 tablespoon of fresh parsley. Wash 2 cups of baby spinach and pat dry.

Place the 200g raw chicken breast between two sheets of plastic wrap and gently pound with a mallet to an even 1/2-inch thickness. Season both sides with a pinch of salt, black pepper, and half of the lemon zest.

In a small saucepan, bring 1 cup of chicken broth to a gentle simmer over medium heat.

Heat a medium non-stick skillet over medium-high heat with 1 teaspoon of olive oil. Add the seasoned chicken breast and sear for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and let it rest on a plate, loosely covered with foil.

In the same skillet used for the chicken (do not wash it), add 1.5 teaspoons of unsalted butter and half of the minced garlic. Sauté for 1 minute until fragrant, scraping up any browned bits from the chicken.

Add 78g of uncooked orzo to the skillet. Toast the orzo in the garlic butter for 2 minutes, stirring frequently until slightly golden.

Pour the simmering chicken broth into the skillet with the orzo. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the liquid is mostly absorbed and orzo is tender.

While the orzo finishes, whisk 1 tablespoon of lemon juice with the remaining minced garlic and a pinch of salt in a small bowl to create a quick finishing drizzle for the chicken.

Once the orzo is cooked, stir in 2 cups of fresh baby spinach and 1.5 tablespoons of grated parmesan cheese. Stir for 1-2 minutes until the spinach is just wilted from the residual heat.

Slice the rested chicken breast into strips. Serve the chicken over the parmesan orzo and spinach. Drizzle the lemon-garlic mixture over the chicken and garnish with the remaining lemon zest and 1 tablespoon of chopped fresh parsley.