ONE POT GREEK LEMON CHICKEN ORZO✨

ONE POT GREEK LEMON CHICKEN ORZO✨ this easy one skillet recipe is packed with protein from chicken and bone broth and plenty of nutrients from spinach, herbs, lemon and garlic! I love dinners like this that are quick to whip up and clean up on busy weeknights 🙌🏻 Nutritious, simple, and so flavorful!

Ingredients:
1 tablespoon olive oil
1-1 ½ pounds boneless skinless chicken thighs or breasts
Salt and pepper, to taste
½ teaspoon dried oregano
¼ teaspoon garlic powder
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 (8 oz) box gluten-free rice flour orzo (this is preferred to cassava orzo)
2 ½ cups chicken bone broth
Zest and juice of 1 lemon
2 cups baby spinach
2 tablespoons chopped fresh dill or parsley

Instructions:
Heat olive oil in a large sauté pan or deep skillet over medium heat. Season chicken with salt, pepper, oregano, and garlic powder.
Add to the pan and cook 4–5 minutes, turning to brown. Transfer to a plate (it doesn’t need to be fully cooked through yet).
In the same pan, add onion and cook 2–3 minutes until soft. Add garlic and cook another minute.
Stir in the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Reduce to a simmer and return chicken to the pan.
Cover and cook for 8–10 minutes, stirring once or twice, until orzo is tender and chicken is cooked through.
Stir in lemon zest, juice, and spinach. Let the spinach wilt, then stir in herbs. Taste and season with more salt and pepper as needed. Finish with fresh herbs.
Enjoy!