Chicken Pancetta Orzo

Serves 1 generously. Double everything for 2.

Serves

1

Prep

10 min

Cook

30 min

Total

40 min

Calories

941

Protein

109 g

Ingredients

• 345g chicken breast tenderloins
• 56g diced pancetta
• 80g dry orzo
• 330g hot chicken bouillon (8g Better Than Bouillon in 330g water)
• 100g spinach
• 20g parmesan, grated
• 8g butter
• 5g lemon juice
• 2g kosher salt
• 1g garlic powder
• 1g black pepper

Instructions

1. Bouillon into a small pot, bring to a simmer, keep it hot on a back burner.
2. Pancetta into a cold skillet, medium-low. 8 minutes, until crisp and the fat has rendered. Scoop the pieces out onto paper towel, leave the fat in the pan.
3. Season the chicken with the salt, garlic powder and pepper. Sear in the pancetta fat, 2 to 3 minutes per side. Out to a board to rest.
4. Orzo into the pan, 2 minutes, stirring, until it smells nutty and turns a shade darker.
5. Hot bouillon a ladle at a time, about 80g per addition, stirring. Wait until each is nearly absorbed before the next. 13 to 15 minutes total. Stop while the pan still looks loose.
6. Off the heat: spinach, then parmesan, butter and lemon. Stir until the spinach wilts.
7. Slice the chicken against the grain, lay it over, pancetta scattered last.