Prep time: 15-20 minutes
Cook time: 20-30 minutes
Total time: 35-50 minutes
Yields: 4 servings
Ingredients:
2 large boneless skinless chicken breasts (shredded)
9 cups low sodium chicken broth
1 cup orzo (regular or whole wheat)
2-3 cups (packed) chopped spinach, depending on how much you want
⅓ cup feta cheese
1 large lemon (zest and juice)
1 medium sweet onion (quartered, thinly sliced)
½ cup chopped green onion
8 minced garlic cloves
2 tablespoon olive oil
1 teaspoon crushed red pepper flakes
Pepper to taste
Salt to taste
Directions:
Boil chicken until cooked through, then shred. Put olive oil in a pot over medium heat. Once hot, add onion and garlic and sauté until soft. Then, add chicken broth, chicken, lemon zest, lemon juice, and crushed red pepper. Cover and bring to a boil. Then remove lid and bring to a simmer. Add in orzo until al dente (about 5 min). Stir in feta, green onion, and spinach, stirring until the spinach is wilted. Salt and pepper to taste. Pro tip: I like to top mine with some extra red pepper flakes, feta, and green onion. Enjoy!
