Name: Lemon-Spinach Orzo Pasta with Pan-Fried Chicken, Leeks, Dill & Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1.02 kg chicken breasts, boneless skinless; 1065 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small bunch fresh dill; 3 cloves garlic; 3 leeks; 1 ½ lemons; 425 g orzo pasta; black pepper; extra virgin olive oil; salt

Lemon-Spinach Orzo Pasta with Pan-Fried Chicken, Leeks, Dill & FetaLemon-Spinach Orzo Pasta with Pan-Fried Chicken, Leeks, Dill & Feta — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1.02 kg chicken breasts, boneless skinless

1065 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

1 small bunch fresh dill

3 cloves garlic

3 leeks

1 ½ lemons

425 g orzo pasta

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into thin pieces.

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add leek and garlic; cook, stirring frequently, until beginning to soften, about 4 minutes.

Meanwhile, zest the lemons. Juice lemons into a medium bowl.

When the leek and garlic have softened, add lemon zest, broth, orzo, and salt to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook, stirring occasionally, until liquid is mostly absorbed and orzo is desired firmness, 10-15 minutes.

Meanwhile, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice, along with the feta, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove to a plate.

When the orzo is done, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Add lemon juice, dill, and feta to the pot. Stir to combine and continue to cook, stirring frequently, until warmed through, about 2 minutes. Remove from heat.

Using a clean cutting board, slice chicken into thin strips.

To serve, divide orzo and chicken between plates or bowls. Enjoy!

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