One Pot Chicken, Spinach
& Sun-Dried Tomato Orzo

Servings: 4| Amount Per Serving: 1/4

• Calories: 548 | Total Fat: 20g
• Carbohydrates: 54g | Saturated Fat: 5g
• Fiber: 10g | Protein: 43g
• Sodium: 524mg | Sugar: 3g
• Cholesterol: 99mg | Calcium 201mg
• Vitamin A 231IU | Vitamin C 42mg
• Iron 6mg | Potassium 1473mg
• Magnesium 163mg | Zinc 4mg

• Prep Time: 5mins
• Cook Time: 35mins
• Total Time: 40min

Ingredients

• 1) 4 chicken cutlets
• 2) 0.5 teaspoon ground pepper
• 3) 0.25 teaspoon salt
• 4) 2 tablespoons oil from sun-dried tomatoes
• 5) 1 medium shallot, chopped, (about 0.5 cup)
• 6) 3 medium cloves garlic, minced (about 1 tablespoon)
• 7) 1 teaspoon dried oregano
• 8) 1 teaspoon dried thyme
• 9) 0.25 teaspoon crushed red pepper
• 10) 1.5 cups whole-wheat orzo
• 11) 1 cup thinly sliced sun-dried tomatoes in oil
• 12) 3 cups lower-sodium chicken broth
• 13) 1 package baby spinach (about 5 cups)
• 14) 0.5 cup crumbled feta cheese, divided
• 15) 3 tablespoons lemon juice
• 16) Lemon zest and fresh basil leaves for garnish (optional)

Steps

• 1) Pat the chicken dry with paper towels, then season on all sides with the salt, and pepper. Heat 1 tablespoon sun-dried tomato oil
  in a large cast-iron skillet over medium-high heat. Add the chicken; cook, undisturbed, until golden brown, about 5min.
  Transfer the chicken to a clean cutting board and tent with foil to keep warm.
• 2) Reduce heat to medium-low. Add the remaining 1 tablespoon sun-dried tomato oil to the skillet.
  Add chopped shallot, minced garlic, and spices; cook, stirring constantly, until the shallot is softened and the garlic is fragrant, 1 to 2min.
• 3) Add orzo and sun-dried tomatoes; cook, stirring often, until the orzo is lightly toasted, about 1min.
• 4) Add broth, stirring to scrape up any browned bits. Bring to a lively simmer over medium-high heat.
  Reduce heat to maintain a gentle simmer and cook, stirring often, until the orzo is tender, about 10min.
• 5) Remove from heat. Stir in spinach in batches until wilted, about 3min.
  Stir in 6 tablespoons of feta and lemon juice. Spread the mixture into an even layer in the skillet.
• 6) Slice the chicken and arrange over the orzo mixture. Cover and let stand until warmed through, about 2min.
  Top with the remaining 2 tablespoons feta. Garnish with lemon zest and basil, if desired.

Notes

• 1) Substitute shallot for leeks.
• 2) Consider adding peas for additional vegetables.
• 3) Consider adding chopped bacon for additional protein and flavor.