Greek Lemon Chicken and Orzo

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• 1 pound orzo (cooked according to package directions and drained)
• 3 tablespoons olive oil for pan + more for finished dish (as desired)
• 1 each medium sweet Vidalia onion (diced small)
• 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces, seasoned with salt and pepper)
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 4 cloves garlic (pressed or finely minced)
• 5 ounces fresh spinach (about 4 giant handfuls)
• 1/2 each English cucumber (diced small)
• 1 1/2 cups sliced cherry or grape tomatoes
• 1 teaspoon lemon zest (or to taste)
• 3 tablespoons lemon juice (or to taste)
• 1 each + teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 6 ounces crumbled feta cheese

1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
9. Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
10. If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.