Italian Pan-Seared Chicken Piccata with Creamy Lemon Orzo & Sautéed Spinach

Ingredients

• 2 pieces boneless, skinless chicken breast, 6 oz each, pounded to 1/2 inch thickness
• 4 tbsp extra virgin olive oil, divided
• 1 cup whole wheat orzo pasta, uncooked
• 3 cups fresh spinach, loosely packed
• 1 1/2 whole fresh lemon, zest and juice
• 3 tbsp capers, drained
• 3 cloves garlic, minced
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup dry white wine
• 2 tbsp Greek yogurt, plain, for creaminess
• 2 tbsp fresh parsley, chopped
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 2 tbsp whole wheat flour, for dredging

Instructions

1. 1

   Season chicken breasts with salt and pepper. Lightly dredge in whole wheat flour, shaking off excess.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pan-sear chicken 5-6 minutes per side until golden and cooked through (165°F). Remove to a plate.