Start by prepping all your ingredients for the Mediterranean Chicken Orzo. Chop the chicken thighs into bite-sized pieces, then coarsely chop the fresh spinach and sun-dried tomatoes. Measure out the orzo pasta and set everything aside in separate bowls.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped chicken thighs, seasoning with salt and pepper. Sauté for about 8-10 minutes, stirring occasionally, until golden brown and reaches an internal temperature of 165°F. Remove and set aside.

In the same skillet, add more olive oil if necessary, then toss in minced garlic and your herbs of choice like oregano and basil. Sauté for about 1-2 minutes until fragrant.

In a separate pot, bring water to a boil and add a pinch of salt. Stir in the orzo and cook according to package directions, usually around 8-10 minutes, until al dente. Drain and set aside.

Return the chicken to the skillet. Stir in the cooked orzo, fresh spinach, and chopped sun-dried tomatoes. Mix gently over medium heat until spinach wilts, roughly 2-3 minutes.

Squeeze fresh lemon juice over the mixture, stir well, and heat for another minute, ensuring it’s warm but not overcooked.

Transfer to a serving platter, garnish with fresh parsley, and sprinkle crumbled feta cheese if desired. Serve warm.