Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 large shallot, finely diced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups dry orzo pasta
  • 3.5 cups low-sodium chicken bone broth, warmed
  • 0.5 cup frozen peas
  • 2 cups fresh baby spinach, packed
  • 1 lemon, zested and juiced
  • 0.25 cup grated Pecorino Romano cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the cubed chicken breast with salt, pepper, and oregano. Heat extra virgin olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add chicken in a single layer and sear undisturbed for 3 minutes to develop a mahogany crust. Flip and cook for 2 more minutes, then remove chicken from the pan and set aside.
  3. In the same skillet, add the diced shallots and minced garlic, sautéing for 60 seconds until fragrant.
  4. Add the dry orzo to the skillet. Stir constantly for 2-3 minutes to toast the grains until they turn a light golden brown and smell nutty.
  5. Pour in the warmed bone broth. Bring to a simmer, then return the chicken to the pan. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until the liquid is mostly absorbed and the orzo is al dente.
  6. Fold in the frozen peas and baby spinach, allowing the residual heat to wilt the greens and warm the peas.
  7. Finish with lemon zest, lemon juice, and grated Pecorino Romano. Stir vigorously to emulsify the starches into a creamy sauce. Garnish with fresh parsley and serve.