Mediterranean Chicken Orzo

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season one side of the chicken with some of the Greek seasoning and salt and pepper to taste. Arrange the chicken in the skillet with the seasoned side down. Season the remaining side of the chicken with some more Greek seasoning, salt, and pepper. Cook until it is golden and releases easily from the pan, about 3 to 4 minutes. Flip the chicken and continue to cook until the remaining side is golden and the chicken reaches an internal temperature of 165°F, about 2 to 3 minutes. Once the chicken is cooked through, remove it from the skillet and set it aside.
2. Add another tablespoon of oil to the skillet. Add the shallot and garlic and cook, stirring, until they are fragrant, about 30 seconds. Add the orzo and cook, stirring, until it begins to change colour, about 1 minute. Stir in the broth and add the remaining Greek seasoning. Bring the mixture to a boil and reduce the heat to medium. Cook, stirring often, until the orzo is tender and the broth has been absorbed, about 7 to 8 minutes. Stir in the spinach, olives, and roasted red peppers. Cook until the spinach is wilted, about 1 to 2 minutes. Add the feta, parsley, dill, and lemon juice. Stir the pasta and season with salt and pepper to taste.
3. Serve the orzo immediately topped with the chicken or store in the refrigerator for up to 3 days.