Directions
- 1Grab a couple of chicken breasts, slice them in half, and chop them into cubes. Add them to a bowl.
- 2Coat them with avocado oil and season with salt, pepper, garlic and onion powder, smoked paprika and Italian seasoning. Give them a mix.
- 3Heat avocado oil in a large skillet, toss in your chicken and sear for about three to four minutes per side.
- 4Remove the chicken and set to the side.
- 5Melt butter in the same skillet, then throw in diced red bell peppers and shallots and sauté for a few minutes until tender.
- 6Season with a pinch of salt, oregano and red pepper flakes.
- 7Add in the orzo and toast for a few minutes until brown.
- 8Add in minced garlic and sauté until fragrant.
- 9Pour in the chicken broth. Bring to a boil then reduce to a simmer. Stir occasionally to prevent the orzo from sticking.
- 10After about ten minutes add in the spinach and pour in heavy cream.
- 11Continue to cook on low until the spinach wilts, then add back in the chicken and the resting juices.
- 12Mix this together, then stir in freshly grated parmesan cheese.
- 13I saved a couple of pieces of chicken to top it with and garnish with freshly grated parmesan cheese.
Ingredients
- 2 chicken breasts
- 2 tablespoons avocado oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 tablespoon butter
- 1 cup diced red bell peppers
- 1 cup shallots
- 1 pinch oregano
- 1 pinch red pepper flakes
- 2 cups orzo
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
Equipment
knifebowllarge skilletwooden spoon
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