Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 1 cup uncooked orzo pasta
  • 6 cups low-sodium chicken broth
  • 1 Bay leaf
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach, roughly chopped
  • 1/4 cup fresh dill or parsley, chopped

Instructions:

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened. Add the garlic and oregano, stirring for 60 seconds until fragrant.
  2. Increase heat slightly. Add the cubed chicken and the dry orzo directly into the vegetables. Stir constantly for 1-2 minutes until the pasta smells slightly nutty.
  3. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 10 minutes until the orzo is tender but still has a slight bite.
  4. Remove from heat. Discard the bay leaf. Stir in the lemon juice, lemon zest, chopped spinach, and fresh herbs. Let sit for 2 minutes until the spinach is wilted and serve immediately.