Cooking Steps

• Season the chicken breasts with salt, pepper, and half of the lemon juice and zest. Let it marinate for about 10 minutes.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and set aside.
• In the same skillet, add the remaining olive oil. Sauté the diced red onion for about 2 minutes until translucent. Add minced garlic and cook for another 30 seconds.
• Stir in the cherry tomatoes and chopped spinach. Cook for 2-3 minutes until the spinach wilts.
• Add the orzo pasta to the skillet and stir well. Pour in the chicken broth and bring to a boil. Reduce heat to low and let it simmer for about 10-12 minutes, or until the orzo is cooked and liquid is absorbed.
• Fold in the chickpeas and the remaining lemon juice and zest. Mix well to combine all ingredients.
• While the orzo is cooking, slice the cooked chicken breasts.
• Once the orzo is ready, top it with the sliced chicken. Garnish with fresh parsley if desired.