3 oz. fresh rinsed spinach
2 Tbsp. EVOO
Salt & Pepper
1 large onion halved lengthwise and thinly sliced
3 cloves garlic chopped
1 jalapeno chile seeded and finely chopped
1 lb. boneless, skinless chicken breast cut into 1/2 in. thick strips
3 tomatoes seeded and chopped
1 lemon
Season the chicken with salt/pepper and set aside.
In a large pot, bring about 5 cups of water to a boil, add salt when it is at a rolling boil, and cook the orzo until al dente (it will still have a bit of hardness to it on the inside, but the outside will be tender) according to the package. Place the spinach in a colander and drain the orzo over the spinach; return both to the pot. Stir in 1 Tbsp. EVOO and season with salt/pepper. Cover to keep warm.
Meanwhile, in a large nonstick skillet, heat the remaining EVOO over medium-high heat. Add the onion and cook, stirring occasionally, until softened (about 5 min.). Stir in the garlic and jalapeno and cook for 30 seconds. Push the onion mixture to the side of the skillet. Add the chicken and cook undisturbed for 2 min. Stir in 1/4 cup water, the tomatoes, zest and juice the lemon, and cook, scraping up any browned bits from the bottom of the pan, until the chicken is cooked through (about 4-5 min.).
Serve the chicken on a bed of the spinach orzo.
*Recipe courtesy of Everyday with Rachael Ray, November 2011, p. 67
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