Quick Mediterranean Chicken (Print Version)

# Ingredients:

→ Key Components

01 - 1 lemon, juiced
02 - 2 tbsp olive oil (extra virgin)
03 - 3-4 chicken breasts, no bones or skin
04 - 4 cloves of garlic, finely chopped
05 - A cup of halved cherry tomatoes
06 - Two handfuls of baby spinach leaves
07 - 1 tsp oregano (dried)
08 - Salt and black pepper as needed
09 - 1 cup of orzo pasta

# Instructions:

01 - Prepare orzo by following the instructions on the package. Mince the garlic and slice the cherry tomatoes in half.
02 - Sprinkle chicken with salt and pepper. Heat the olive oil in a skillet on medium heat and cook each side for 6-7 minutes, turning golden.
03 - Toss the garlic and tomatoes into the skillet. Cook, stirring constantly, until the garlic releases its aroma.
04 - Stir in the spinach and the cooked orzo. Continue mixing gently until the spinach softens and wilts.
05 - Drizzle the lemon juice on top and toss in oregano. Give it a quick stir and serve warm, adding any garnishes you like.

# Notes:

01 - Boost the taste by mixing in some crumbled feta or sliced kalamata olives before serving.
02 - Swap in quinoa or rice instead of orzo for a gluten-free version.
03 - Store uneaten portions in a sealed container in the fridge; they'll stay good for 3 days.
04 - Add fresh herbs, like parsley or basil, to give the dish a little extra pop.

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