Lemon-Artichoke Chicken and Orzo
Ingredients
- 8 oz orzo
- ¾ lb boneless, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil, divided
- ½ (14-oz) can quartered artichoke hearts
- ½ lemon
- 1 (5-oz) pkg spinach
Instructions
- Cook orzo according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until browned.
- Add artichokes with liquid to skillet; cook 3 minutes.
- Grate zest and squeeze juice from lemon half. Add orzo, spinach, lemon zest, and lemon juice to skillet, tossing until spinach wilts.
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