Instructions

1. 1

   Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the cubed chicken and cook until browned on all sides. Remove chicken and set aside.

   8 min

   Don't worry about cooking the chicken all the way through yet; it will finish in the broth!

2. 2

   In the same pan, add the diced onion and sauté until translucent. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.

   5 min

   Scrape up those brown bits from the chicken for extra flavor.

3. 3

   Add the dry orzo to the pan and stir for 2 minutes to lightly toast the grains.

   2 min

   Toasting the orzo prevents it from getting mushy.

4. 4

   Pour in the chicken broth and return the chicken to the pan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and orzo is tender.

   10 min

   Stir occasionally to make sure the orzo doesn't stick to the bottom.

5. 5

   Stir in the fresh spinach, lemon juice, and lemon zest until the spinach is wilted. Top with crumbled feta and fresh parsley before serving.

   2 min

   The residual heat will melt the feta just enough to make the sauce creamy.