Chicken, Spinach, & Feta Orzo Pasta

Ingredients

• 1.5 pounds Chicken Breast (cut into bite‑size pieces)
• 2 tablespoons Cornstarch (for coating chicken)
• 2 tablespoons Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Oregano
• 0.5 tablespoon Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Ground Mustard
• 2 tablespoons Olive Oil (1 tbsp for seasoning, 1 tbsp for sautéing)
• to taste Salt
• to taste Black Pepper
• 3 cloves Garlic (minced)
• 4 cups Fresh Spinach (roughly chopped)
• 1 tablespoon Lemon Juice
• 250 grams Orzo Pasta (dry, about 6 servings)
• 2.5 cups Chicken Broth (low‑sodium preferred)
• 150 grams Feta Cheese (crumbled)
• to taste Freshly Ground Black Pepper

Instructions

1. Season the Chicken

   In a large bowl combine 2 Tbsp cornstarch, 2 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp oregano, 0.5 Tbsp paprika, 1 tsp cayenne, 1 tsp ground mustard, 1 Tbsp olive oil, and a pinch of salt and pepper. Add the chicken pieces and toss until evenly coated.

   Time: PT5M

2. Cook the Chicken

   Heat a skillet over medium‑high heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, until the chicken is cooked through and no longer pink (about 12 minutes).

   Time: PT12M

   Temperature: medium‑high heat

3. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you prepare the sauce.

   Time: PT1M

4. Sauté Garlic and Spinach

   In the same skillet add 1 Tbsp olive oil, then add the minced garlic and sauté for 30 seconds. Add the chopped spinach and cook, stirring, until wilted (about 3 minutes).

   Time: PT3M

   Temperature: medium heat

5. Add Lemon Juice and Salt

   Stir in 1 Tbsp lemon juice and a pinch of salt, cooking for another 30 seconds to combine flavors.

   Time: PT1M

6. Measure Orzo

   Weigh out 250 g dry orzo (approximately 6 servings) using a kitchen scale or measure by volume.

   Time: PT2M

7. Cook Orzo in Broth

   Add the measured orzo to the skillet, then pour in 2.5 cups chicken broth, ensuring the pasta is fully submerged. Cover and simmer over medium heat, stirring occasionally, until the orzo is tender and the liquid is absorbed (about 12 minutes).

   Time: PT12M

   Temperature: medium heat

8. Combine Chicken and Feta

   Return the cooked chicken to the skillet, crumble 150 g feta over the top, and gently fold everything together until the feta begins to melt slightly.

   Time: PT2M

9. Portion and Serve

   Divide the mixture into six airtight containers. Garnish each with a pinch of the reserved feta if desired. Let cool slightly before sealing and refrigerating.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g