A quick, bright weeknight dish, that comes together in one pan while the pasta water is still working in the background. This is one I make regularly and really love!

8oz Orzo
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
olive oil
3-4 cloves garlic, minced
1 medium zucchini, diced
1 cup grape tomatoes, halved
5oz baby spinach
zest and juice of 1 lemon
½ cup chicken stock or reserved pasta water
crumbled feta
salt and black pepper
red pepper flakes (optional)

Season the chicken generously with salt and pepper. Warm a drizzle of olive oil in a wide skillet over medium-high heat and cook the chicken until golden and cooked through, 6-8 minutes. Transfer to a plate.

Cook your Orzo in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.

Lower the heat under the same skillet and add a little more olive oil if needed. Add the garlic and a pinch of red pepper flakes if using, and let it turn fragrant. Add the zucchini and cook until just tender and lightly golden, a few minutes. Add the grape tomatoes and cook until they just start to soften, 2-3 minutes. Add the spinach and cook until wilted, another minute or two.

Return the chicken to the pan along with the orzo, lemon zest and juice, and a splash of stock or pasta water. Toss everything together until it comes together into a light sauce and the chicken is warmed through.

Season with salt and pepper. Finish with crumbled feta and a little more lemon zest if you like.