Aegean Sunset Orzo with Sumac-Kissed Chicken & Toasted Pine Nuts

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1 tsp Sumac
• 0.5 tsp Dried oregano
• 0.25 tsp Black pepper
• 0.125 tsp Salt
• 2 tbsp Extra virgin olive oil
• 0.25 small Red onion
• 2 cloves Garlic
• 0.5 cup Whole-grain orzo
• 1 large Red bell pepper
• 2 tbsp Sun-dried tomatoes (oil-packed)
• 0.5 cup Low-sodium vegetable broth
• 1 cup Cherry tomatoes
• 2 cups Fresh spinach
• 1 tbsp Fresh parsley
• 1 tbsp Fresh basil
• 0.5 each Lemon
• 1 tbsp Pine nuts

Instructions

1. Pat chicken breasts dry. Season generously with sumac, dried oregano, black pepper, and a pinch of salt. Set aside.
2. If using a fresh red bell pepper: Preheat oven to 400°F (200°C). Place pepper on a baking sheet and roast for 20-25 minutes until skin is blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, core, and deseed. (If using jarred, simply drain and rinse).
3. In a small dry skillet over medium-low heat, toast pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Watch carefully to prevent burning. Set aside.
4. Bring a small pot of lightly salted water to a boil. Add whole-grain orzo and cook according to package directions until al dente. Reserve 0.5 cup pasta water, then drain the orzo.
5. While orzo cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet, tent with foil, and let rest for 5 minutes. Slice thinly or dice.
6. In the same skillet (add a touch more olive oil if needed), add the diced red onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
7. In a small blender or food processor, combine the roasted red bell pepper, chopped sun-dried tomatoes, and low-sodium vegetable broth. Blend until smooth. Pour into the skillet with the onion and garlic and bring to a gentle simmer.
8. Add the cooked orzo, halved cherry tomatoes, and fresh spinach to the skillet with the sauce. Stir gently until spinach wilts. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Stir in lemon juice and zest, chopped fresh parsley, and basil. Taste and adjust seasoning with a pinch more salt or pepper if needed.
9. Divide the orzo mixture evenly between two plates. Top each with the sliced sumac-kissed chicken. Garnish generously with the toasted pine nuts and an extra sprinkle of fresh herbs. Serve immediately.

Nutrition (per serving)