One-pan Lemon-dill Chicken and Spinach Orzo

Cut 1 lb chicken breast into bite-sized cubes and season lightly with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the remaining 1 tbsp olive oil along with 3 minced cloves of garlic. Sauté for 1 minute until fragrant.

Stir in 1 cup orzo pasta, toasting it slightly for about 2 minutes. Pour in 2 1/2 cups low-sodium chicken broth and the zest of 1 lemon. Bring the mixture to a gentle boil.

Reduce the heat to a simmer, cover the skillet, and cook for 10 minutes, stirring occasionally to prevent the orzo from sticking.

Uncover the skillet and stir in the cooked chicken, 4 cups fresh baby spinach, 2 tbsp chopped fresh dill, and the juice of 1 lemon. Cook for 2 to 3 minutes until the spinach is wilted and the chicken is fully heated through.

Remove from heat, garnish with 1/4 cup crumbled feta cheese, and serve immediately.