Chicken Orzo Dinner (Print Version)

# Ingredients:

→ Chicken Prep

01 - 1/8 teaspoon black pepper
02 - 1/8 teaspoon fine salt
03 - 1 lb chicken breasts, boneless and skinless, thin slices pounded evenly
04 - 1 tablespoon extra virgin olive oil

→ Orzo Base

05 - 1/2 tablespoon finely chopped garlic
06 - 1 1/2 cups whole wheat orzo, about 9.5 ounces
07 - 1 tablespoon olive oil for cooking
08 - 2 cups cherry or grape tomatoes, cut in half
09 - 1/2 cup kalamata olives, sliced and pitted
10 - 1/4 cup white wine or a cooking substitute
11 - 1/4 cup pine nuts for a touch of crunch (optional depending on allergies)
12 - 1 tablespoon minced parsley, fresh
13 - 2 cups spinach leaves, chopped
14 - 1 tablespoon shredded basil leaves
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon crushed red pepper flakes (optional for spice lovers)
17 - 1/2 teaspoon oregano, dried
18 - 1/2 cup crumbled feta cheese (optional if skipping dairy)

# Instructions:

01 - Take a large sauté pan and pour in a tablespoon of olive oil. Turn the stove to medium-high heat and let the oil warm for a few minutes until it shimmers. This step is key for crispy chicken.
02 - Season both sides of the thin chicken slices with salt and some pepper. Lay them gently into your hot pan—you'll hear the sound of sizzling magic! Leave the pieces be for 5 minutes so they can brown up. Flip them over and cook until no pink remains.
03 - Fill a small pot with water and bring to a boil. Toss in your whole wheat orzo and cook as per the instructions on the box, likely 8-10 minutes. We love the fiber of whole wheat orzo, but it's cool to use regular if that’s what you’ve got!
04 - Take the chicken out of the pan and set it aside. Keep any leftover oils and bits in the pan—that’s where the flavor’s hiding! Pour in a splash of olive oil and heat for 2 minutes. Toss in the garlic and stir it gently for about 60 seconds. Just don’t let it brown—bitter garlic is no fun.
05 - Now add the cut tomatoes and pour in the white wine. Let the mixture simmer for around 5 minutes. Stir every so often as the tomatoes soften and juices combine with the wine for a light and vibrant sauce.
06 - Once the tomatoes cook down, pour the drained orzo into the pan. Stir together with olives, spinach, pine nuts, and seasonings like parsley, oregano, and pepper. Add a small pinch of red pepper flakes if you want a bit of heat. If using feta, mix it in now so it semi-melts into everything.
07 - Slice the chicken or leave it whole—your call! Place it on top of your orzo medley, and if you want to jazz it up, sprinkle more feta or fresh herbs over the top. Dig in while it’s still warm—it’s a total flavor blast on the plate!

# Notes:

01 - This dish brings together lean chicken, whole grains, and fresh veggies for a complete meal in no time.
02 - If you like dark meat, swap the chicken breasts for thighs. Just remember they might need a bit longer to cook through.
03 - White wine adds a lovely layer of flavor, but you can go alcohol-free and use a broth instead.
04 - Got leftovers? This dish tastes just as good the next day! Serve cold with a bit of lemon juice for an upgrade.

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