One-Pan Lemon-Herb Chicken and Orzo

Pat 2.5 lbs boneless skinless chicken thighs dry with paper towels (do not wash). Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.

Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs in a single layer and sear for 5 minutes on each side until golden brown. Transfer chicken to a clean plate (it will finish cooking later).

Reduce the skillet heat to medium. Add 4 minced garlic cloves and 1.5 cups uncooked orzo pasta to the pan drippings. Sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the orzo is lightly toasted.

Zest 1 fresh lemon to obtain 1 tsp of zest, then juice it to get 3 tbsp of fresh lemon juice. Halve 1 cup of cherry tomatoes.

Pour 3 cups low-sodium chicken broth, 1 tsp lemon zest, 3 tbsp lemon juice, and the 1 cup halved cherry tomatoes into the skillet. Stir well, scraping up any browned bits from the bottom of the pan, and bring the liquid to a simmer.

Return the chicken thighs and any accumulated juices to the skillet, nesting them into the orzo and broth. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 8 to 10 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.

Remove the skillet from the heat. Stir in 2 cups fresh baby spinach and 1/2 cup crumbled feta cheese, allowing the spinach to wilt in the residual heat for 2 minutes.

Set aside 1/3 of the completed dish (approximately 2 child-sized portions of chicken and orzo) into airtight containers to cool, then refrigerate for tomorrow's school lunches. Serve the remaining portions immediately.