26-8 ounceboneless, skinless chicken breaststrimmed and pounded if necessary
1tablespoonolive oilextra virgin
1teaspoonminced garlic2 cloves
1teaspoonminced fresh oreganoor ¼ teaspoon dried
1-¼cupschicken brothplus extra as needed
Toast orzo in 10-inch nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Brown chicken lightly 3-4 minutes per side; transfer to plate.
Add remaining 2 teaspoon oil, garlic, and oregano to now-empty skillet and cook until fragrant, about 30 seconds. Stir in broth and toasted orzo.Tuck browned chicken into orzo, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until internal temperature of chicken registers 160°F (71°C), about 10 to 12 minutes. Turn chicken over halfway through cooking. Transfer chicken to serving platter, and tent loosely with aluminum foil to keep warm.Continue to cook orzo until al dente and creamy, 2 to 5 minutes, stirring in additional broth, 1 tablespoon at a time, as needed to thin consistency. Stir in spinach, 1 handful at a time, until wilted, about 2 minutes. Stir in feta and lemon juice and season with salt and pepper to taste. Serve chicken with orzo.