Sear the chicken

• Heat the olive oil in a large frying pan over medium-high heat.
• Season the chicken with salt and pepper and sear until golden and cooked through.
• Transfer the chicken to a plate and set aside.

Toast the orzo

• Lower the heat and add the butter to the pan.
• Add the garlic and cook until fragrant.
• Stir in the orzo and toast for a couple of minutes until lightly golden.

Simmer with stock

• Pour in the chicken stock and bring to a simmer.
• Cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Finish with lemon and parmesan

• Stir in the lemon zest, lemon juice and grated parmesan.
• Return the chicken to the pan along with the spinach and stir until the spinach wilts.
• Season to taste and serve.