
Nutrition per serving
464
Calories
52g
Protein
29g
Carbs
15g
Fat
Instructions
- 1
Beat or flatten chicken into equal thickness.
- 2
Diced into bite size pieces, about 1 inch squares.
- 3
Cook chicken for 5 minutes in avocado oil, over med to high heat, stir throughout.
- 4
Reduce heat to low-med and add Sun-Dried Tomato, garlic, oregano, and paprika.
- 5
Stir and cook for about 3-5 minutes. Next, add the orzo and chicken stock.
- 6
Stir well, place a lid on and cook for 10 minutes, stirring occasionally. Y
- 7
ou don't want this to overcook, just a slight boil or simmer.
- 8
Finally, turn heat down, add cream and yogurt, stir well and slowly start adding spinach.
- 9
Once the spinach is reduced and it's ready to serve, add the parm cheese and stir one more time!