Ingredients:
1 lb boneless, skinless chicken thighs
1 cup orzo pasta
2 cups chicken broth
1 cup spinach, chopped
1 onion, diced
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Olive oil
Directions:
In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt, pepper, and oregano, then add to the skillet. Cook until browned on both sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add onion and garlic. Sauté until translucent.
Add orzo and stir for 1-2 minutes. Pour in chicken broth, bring to a simmer, and return the chicken to the skillet.
Cover and cook for 15 minutes until orzo is tender. Stir in spinach until wilted.
Serve warm and enjoy!
