Chicken and Orzo

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Italian seasoning
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  2 tsp Paprika, Ground
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  1.3 tsp 1 ¼ teaspoons kosher salt (divided)
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  1 Shallot(30g)
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  6 Garlic(18g)
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  0.5 tsp ½ teaspoon ground black pepper
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  8 oz Pasta, Orzo, White, Dry
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  1 Tomato, Cherry(17g)
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  3 cup Low Sodium Chicken Broth

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  3 oz Spinach
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  0.3 tsp Red pepper flakes
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  0.8 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Basil, Fresh

Instructions

1. 1Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add olive oil and let it shimmer for about 1 minute until it moves easily across the pan.
2. 2Add the chicken breast, Italian seasoning, paprika, and salt to the hot oil. Sauté for 4–6 minutes, stirring occasionally, until the chicken is golden brown on all sides and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate.
3. 3Reduce heat to low, add another drizzle of olive oil, then add the shallot. Cook for 3 minutes, stirring often, until softened and translucent. Add the fresh garlic, remaining Italian seasoning, paprika, and salt. Cook for 30 seconds, stirring constantly, until the garlic is fragrant.
4. 4Stir in the orzo and cherry tomatoes. Cook for 1 minute over low heat, stirring constantly to coat the orzo evenly with oil and spices and lightly toast it.
5. 5Pour in the low sodium chicken broth, increase the heat to bring the mixture to a gentle boil, and stir frequently with a wooden spoon, scraping along the bottom to prevent sticking. Cover the pot, reduce heat to medium, and cook for 12–14 minutes, stirring occasionally and scraping the bottom, until most liquid is absorbed and the orzo is al dente. Add splashes of broth if the orzo looks dry.
6. 6Stir in the grated Parmesan, then add the fresh spinach, red pepper flakes, and half the fresh basil. Continue stirring for about 1 minute until the spinach just wilts. Return the cooked chicken to the pot and stir to combine. Taste and adjust seasoning with salt, pepper, and red pepper flakes as needed.
7. 7Divide the chicken and orzo evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve portions reheated, sprinkled with remaining fresh basil and additional grated Parmesan.