Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add your chicken thighs or breasts, searing them for about 5-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F. Transfer the seared chicken to a plate and cover it to keep warm.

In the same skillet, reduce the heat to medium and add 3 minced garlic cloves and ½ cup of sun-dried tomatoes. Sauté these aromatic ingredients for about 2-3 minutes until the garlic becomes fragrant and lightly golden.

Add 1 cup of orzo pasta to the skillet, stirring to coat it in the flavors of the garlic and sun-dried tomatoes. Toast the orzo for 1 minute. Then, pour in 4 cups of low-sodium chicken broth and 1 teaspoon of dried oregano, stirring to combine. Bring the mixture to a gentle simmer.

Allow the orzo to cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking. You’ll know it’s ready when most of the liquid is absorbed and the orzo is tender yet slightly al dente.

Once the orzo is cooked, fold in 2 cups of fresh spinach and let it wilt for about 1-2 minutes. Stir gently to ensure even distribution without overcooking the spinach.

Return the seared chicken to the skillet, along with the juices that have collected on the plate. Squeeze the juice of 1 lemon over the entire mixture, adding brightness and acidity. Season with salt and pepper to taste, tossing everything together until well combined. Your flavorful Mediterranean Diet Chicken Orzo is now ready to serve!