Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups (300g) uncooked orzo pasta
  • 5.3 oz (150g) Garlic & Fine Herbs Boursin cheese, crumbled
  • 1 cup (150g) cherry tomatoes, halved
  • 3 cups (90g) fresh baby spinach, packed
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2.5 cups (600ml) low-sodium chicken bone broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with a drizzle of olive oil.
  2. Scatter the uncooked orzo, minced garlic, dried thyme, salt, and pepper across the bottom of the dish. Pour in the chicken bone broth and lemon juice, stirring gently to ensure the orzo is submerged and not clumped together.
  3. Nestle the chicken thigh pieces and halved cherry tomatoes into the orzo mixture.
  4. Distribute the crumbled Boursin cheese evenly across the top of the chicken.
  5. Bake in the center rack of the oven for 25–30 minutes until the orzo is tender and the cheese has transformed into a golden, bubbling sauce.
  6. Stir in the fresh baby spinach and lemon zest immediately after removing from the oven, allowing the residual heat to wilt the greens.