Warm Lemon-Caper Chicken Bowl with Creamy Spinach Orzo and Roasted Tomatoes

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cherry tomatoes on a small baking tray and toss them with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and the dried oregano. Roast for 18 to 20 minutes, until softened and lightly browned.

2. 2

   2. Meanwhile, pat the chicken cutlets dry with paper towels. Season them with the sweet paprika, 2 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, and the lemon zest.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the chicken for 4 to 5 minutes per side, until nicely golden and it reaches an internal temperature of 74°C / 165°F. Transfer the chicken to a plate to rest.

4. 4

   4. In the same skillet, reduce to medium heat and add the butter. Stir in the shallot and cook for 2 minutes. Add the garlic and capers, and cook 1 minute more, stirring constantly.

5. 5

   5. Add the dry orzo to the skillet and toast it for 1 minute to deepen its flavor. Pour in the hot chicken broth gradually, stirring often, and cook for 8 to 10 minutes until the orzo is tender and creamy.

6. 6

   6. Stir in the heavy cream, grated Parmesan cheese, fresh spinach, and 30 ml (2 tbsp) lemon juice. Cook for 2 more minutes, until the spinach wilts and the sauce turns silky. Adjust with the remaining salt and pepper if needed.

7. 7

   7. Slice the chicken into strips and toss it with the resting juices and the remaining 15 ml (1 tbsp) lemon juice.

8. 8

   8. Divide the creamy orzo among 4 bowls. Top with the lemon-caper chicken, add the roasted tomatoes, and finish with the chopped fresh parsley. Serve warm.