Pan-Seared Chicken Breast with Lemon-Caper Sauce and Orzo

Bring 1 liter of salted water to a boil in a medium pot. Add 95 g uncooked orzo pasta and cook for 8 to 9 minutes until al dente, then drain and set aside.

While the pasta cooks, slice 300 g raw chicken breast horizontally to create thin, even cutlets. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tsp olive oil in a medium skillet over medium-high heat. Add the chicken cutlets and sear without moving for 3 to 4 minutes until a deep golden-brown crust forms. Flip and cook the other side for an additional 3 minutes, or until the internal temperature reaches 74°C.

Remove the chicken from the skillet. Divide the cooked chicken exactly in half: set aside 150 g (raw equivalent weight, approx. 110 g cooked) to cool, then place in an airtight container in the fridge for tomorrow's lunch wrap.

Reduce the skillet heat to medium. Add 1 clove of minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

Pour 60 ml chicken broth, 15 ml freshly squeezed lemon juice from the whole lemon, and 1 tbsp capers into the skillet. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Simmer for 2 minutes to let the liquid reduce slightly.

Turn off the heat and stir in 10 g butter until melted and glossy. Add 100 g raw baby spinach directly to the warm pan, tossing gently for 1 minute until wilted in the residual heat of the sauce.

Plate the cooked orzo, top with the remaining warm chicken cutlets, and spoon the lemon-caper sauce and wilted spinach over the top. Serve immediately with 30 g of sliced baguette.