Ingredients

  • ¾ pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 pint cherry tomatoes
  • 2 ½ cups low-sodium chicken broth, divided
  • 2 teaspoons fresh lemon juice
  • 1 cup orzo, raw
  • 6 ounces baby spinach
  • 3 green onions, chopped
  • 2 tablespoons finely chopped fresh mint
  • ¼ cup crumbled feta cheese

Directions

Heat oil in large skillet over medium heat. Add chicken, (lightly seasoned), garlic and oregano. Cook, stirring for 5 minutes. Add tomatoes and cook for 5 minutes, stirring. Remove mixture from skillet. Combine in same skillet, 2 cups of broth, lemon juice and orzo. Bring to boil, cover and simmer 6-8 minutes.
Return chicken mixture to skillet, add remaining broth and spinach. Cover and let simmer for 2 minutes.
Add in green onions, mint and cheese. Serve hot.

Source

Servings/Yield