Quick Dinner Delight (Print Version)

# Ingredients:

→ Main Ingredients

01 - A cup of orzo pasta
02 - A couple of handfuls of fresh baby spinach leaves
03 - Roughly 3-4 skinless, boneless chicken breasts
04 - A teaspoon of dried oregano
05 - The juice from one lemon
06 - Four fresh garlic cloves, minced
07 - Two tablespoons extra-virgin olive oil
08 - Salt and black pepper as needed
09 - One cup of halved cherry tomatoes

# Instructions:

01 - Chop up the garlic and split the tomatoes in half. Cook the orzo following the package directions.
02 - In a hot skillet with olive oil, brown the chicken for 6-7 minutes per side until it’s golden.
03 - Toss in the garlic and tomato halves, sautéing them until they smell amazing.
04 - Mix the cooked orzo into the pan with the spinach. Stir gently until the spinach wilts.
05 - Drizzle lemon juice and sprinkle oregano over everything. Mix, then serve while it’s still warm.

# Notes:

01 - Add a touch of flair by mixing in feta crumbles or olives at the end.
02 - For a gluten-free version, switch the orzo with cooked rice or quinoa.
03 - Store any leftovers in a sealed container. They’ll keep fresh in the fridge for up to three days.
04 - Brighten the flavors by sprinkling fresh parsley or basil on top right before serving.

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