TUSCAN LEMON CHICKEN ORZO Serves: 1 Prep Time: 10 minutes Cook Time: 20–25 minutes 🍋 Ingredients - 5 oz chicken breast - ½ cup dry orzo - ⅓ cup chicken broth, plus more as needed - ¼ cup sun-dried tomatoes, chopped - 1 cup fresh spinach - 2 tbsp grated Parmesan - 2 tbsp nonfat Greek yogurt - 1 tsp olive oil - 2 cloves garlic, minced - ½ tsp Italian seasoning - ¼ tsp onion powder - Salt + black pepper, to taste - Zest of ½ lemon - Juice of ½ lemon - 1 tbsp fresh basil, chopped - Red pepper flakes, optional 📝 Instructions 1. Cook the chicken: Season the chicken with Italian seasoning, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 5–6 minutes per side, or until fully cooked. Remove from the skillet and let rest. 2. Build the flavor: Lower the heat to medium. Add the garlic and sun-dried tomatoes to the same skillet and sauté for about 1 minute. 3. Cook the orzo: Add the dry orzo and stir for 30 seconds to lightly toast it. Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring frequently and adding a splash more broth as needed, until the orzo is tender and creamy. 4. Make it creamy: Stir in the spinach and cook until wilted. Turn the heat to low and stir in Parmesan, Greek yogurt, lemon zest, and lemon juice until creamy. Add a splash of broth if the sauce becomes too thick. 5. Finish: Slice the chicken and place it over the creamy orzo. Finish with fresh basil, black pepper, red pepper flakes, and an extra squeeze of lemon. 📊 Macros ~585 calories | 50g protein | 65g carbs | 14g fat