750g Boneless, Skinless Chicken Breast cut into cubes
1 Teaspoon Paprika
½ Teaspoon Cumin
1 Teaspoon Salt
½ Teaspoon Ground Black Pepper
2 Tablespoons Olive Oil
1 Small Onion finely diced
4-5 Cloves Garlic mashed
2 ½ Cups Chicken Stock
3 Teaspoons Dijon Mustard
1 Cup Orzo
2 Large Handfuls Spinach
½ Cup Full-Fat Coconut Milk or Heavy Cream
3 Lemons 1 lemon zested, 2 lemons juiced (this is approximately 1/4-1/3 cup), and 1 lemon cut thin, into slices
¾ Cup Parmesan Cheese freshly grated
Instructions
To make this recipe, start by preparing the chicken: pat the chicken breasts dry with a paper towel and slice them into cubes. Add them to a bowl alongside the paprika, cumin, salt, and ground black pepper, and toss until the chicken is fully coated in the seasonings.
Next, heat a heavy pan, on the stove, over medium heat, and add in the oil.
Once the oil is hot, add in the chicken and cook for 4-5 minutes, until the edges start to cook.
Then, remove the chicken from the pan and set it aside.
Add another tablespoon of oil to the pan. Then, dice the onion, mash the garlic, and add them to the hot pan.
Cook the onion and garlic for 2-3 minutes, being sure to scrape down the sides of the pan so that none of the onion or garlic burns.
Then, add in the chicken stock and mustard, stirring well, followed by the orzo.
Cook uncovered, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
Once the orzo is cooked through, add in the spinach, the coconut milk or heavy cream (if using), lemon zest, lemon juice, and parmesan cheese to the pan.
Stir the ingredients together for about a minute, until they're fully combined and the spinach is wilted.
Then, taste and adjust the salt and pepper as needed.
Finally, add the chicken back in the pan, stirring until it's fully incorporated into the orzo and everything cooks through.
Once it's done, plate it and enjoy!