One-Pot Lemon Orzo and Chicken Dinner Recipe

Warm up the oil in a pan on medium-high heat.
2 tbsp oil
While the oil is heating up, season the chicken thighs with 1/8 tsp salt, and sage on each side.
4-6 boneless skinless chicken thighs, ½ tsp salt, 1 tsp ground sage
Add the chicken to the pan and cook for 4 minutes on each side.
While the chicken is cooking peel the garlic, squeeze and zest the lemon.
25 ml lemon juice, 1 garlic clove, Zest of one lemon
Once the chicken is done remove it from the pan and set it aside.
Press the garlic into the pan and sauté for 30 seconds then pour in the stock, lemon juice and zest. Add the orzo and put the chicken back in the pan.
2 ¼ cups stock, 1 garlic clove, 300 g orzo
Reduce the heat to medium-low, cover and cook for 6-8 minutes.
Once the orzo is cooked, add cream and spinach and stir. Cover and cook for another 3 minutes or so.
¼ cup cream, 1-2 cups spinach
Turn off the heat under the pan. Add the grated Parmesan and stir until it is fully melted.
¼ cup grated Parmesan
Serve.
Fresh parmesan for serving