200gdry orzo pastaabout 1 cup; wheat pasta, not rice
700mllow-sodium chicken brothabout 3 cups; no pork-derived ingredients
200mlhot waterreserve; add only as needed, not all at once
100gbaby spinachwashed
1teaspoonfinely grated lemon zest
2tablespoonsfresh lemon juice
Instructions
Heat olive oil in a broad deep skillet over medium-high heat. Season chicken pieces with salt, pepper and oregano. Brown in one layer for about 5 to 6 minutes, turning, then transfer to a holding bowl. Chicken may still be undercooked and must return to the pan.
Reduce to medium heat. Soften onion in the same skillet for 3 to 4 minutes. Stir in garlic for 30 seconds, then dry orzo for 1 minute. Do not let garlic darken.
Pour in broth and scrape the base, then return chicken and its juices. Simmer gently uncovered for about 10 to 14 minutes, stirring across the bottom frequently. Add small splashes of reserved hot water only if needed while the pasta is still firm.
Confirm thick chicken pieces reach 165°F (74°C) and the orzo is tender. Stir in spinach for 1 to 2 minutes. Remove from heat, add lemon zest and juice, and loosen with hot water if needed. Serve while lightly loose and silky.
Notes
Contains wheat; check broth labels for additional allergens and pork-derived ingredients. No cream, milk, cheese or wine in the base recipe. Extra hot water is a reserve, not a mandatory addition. Rice is not a direct replacement for orzo.Serves 4. Timing varies with pan, pasta and chicken size. Illustrative generated images; no physical kitchen testing claim.