Lemon Orzo Chicken

🔥 Prep

• Cut the 600 g chicken thighs into bite-sized cubes (about 2 cm) and pat dry.
• Peel and finely dice the 1 yellow onion.
• Peel and mince the 3 cloves garlic.
• Rinse the 100 g baby spinach and shake off excess water.
• Crumble the 60 g feta cheese.
• Measure out 700 ml chicken broth, 45 ml lemon juice, 30 ml olive oil, 15 g butter, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano.
• Measure the 250 g orzo pasta and set aside.

🔥 Cook

• 1. Heat 30 ml olive oil and 15 g butter in a large skillet over medium-high heat until the butter melts and the oil shimmers.
• 2. Add the chicken cubes, season with ½ tsp salt and ¼ tsp black pepper, and sear for 5 minutes until golden brown on all sides; remove chicken to a plate and set aside.
• 3. Reduce heat to medium, add the diced onion to the same skillet, and sauté for 3 minutes until translucent.
• 4. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 5. Add the 250 g orzo, stirring to coat with the onion‑garlic mixture, and toast for 2 minutes.
• 6. Pour in the 700 ml chicken broth, 45 ml lemon juice, and the remaining 1 tsp salt and ¼ tsp black pepper; bring to a gentle boil.
• 7. Return the seared chicken (with any juices) to the skillet, reduce heat to low, cover, and simmer for 12 minutes or until the orzo is tender and the liquid is absorbed, stirring once halfway through.
• 8. Stir in the 100 g baby spinach and cook for 1 minute until wilted.
• 9. Remove from heat, fold in the crumbled 60 g feta cheese and the remaining ½ tsp dried oregano; let sit for 2 minutes for the cheese to soften slightly.
• 10. Taste and adjust seasoning with extra salt or pepper if needed.

🔥 Serve

• Spoon the lemon orzo chicken onto warm plates or a shallow serving bowl.
• Garnish with an extra sprinkle of feta and a drizzle of olive oil if desired.
• Serve alongside crusty garlic bread or a simple cucumber‑tomato salad.
• Pair with a chilled glass of white wine (such as Sauvignon Blanc) or sparkling water with lemon wedges.