Prepare the Chicken
1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
2. Heat avocado or olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until a you get a nice golden brown crust on both sides. Remove from skillet and add to a sheet pan. Finish chicken in the oven on 400 degrees for about 10 minutes. Internal temperature should reach 165 degrees. Let rest about 10 minutes before slicing.
Prepare the Creamy Lemon Parmesan Spinach Orzo
3. In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
4. Add the minced garlic and lemon zest and cook for another 30–60 seconds until fragrant.
5. Stir in the uncooked orzo and toast for 1–2 minutes, stirring frequently to coat the pasta in the olive oil.
6. Pour in the chicken bone broth and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring frequently to prevent sticking, until the orzo is tender and most of the liquid has absorbed. Add additional broth as needed.
7. Once orzo is almost fully cooked, stir in the spinach and cook for 1–2 minutes until wilted.
8. Reduce heat to low and stir in the freshly grated Parmesan cheese until melted and the orzo becomes creamy. Add in lemon juice. Add a splash of additional chicken bone broth if needed to achieve a smooth, creamy consistency. Season with salt and black pepper to taste.
Prepare the Roasted Asparagus
9. Preheat the oven to 425°F. Trim the woody ends from the asparagus and arrange on a baking sheet.
10. Drizzle with olive oil and season with salt and black pepper. Toss until evenly coated and spread into a single layer. Roast for 10–12 minutes, depending on thickness, until tender.
Assemble the Bowls
11. Divide the creamy garlic Parmesan spinach orzo evenly between four shallow bowls. Slice the seared chicken breasts and arrange over the orzo.
12. Add the roasted asparagus alongside the chicken.
13. Garnish with fresh parsley or microgreens and additional Parmesan cheese if desired. Serve warm.
