Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

By khojnicki

Ingredients

• 3/4 c orzo
• 1 bunch spinach, thick stems discarded, leaves torn
• Kosher salt and pepper
• 2 tbsp olive oil
• 8 small chicken cutlets
• 1 pint grape tomatoes, halved
• 4 small sweet cherry peppers, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 cup low sodium chicken broth

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Cook orzo according to package directions. Drain and toss with the spinach and 1/4 tsp each salt and pepper.

Meanwhile, heat 1 tbsp oil in a large skillet over medium high heat. Season the chicken with 1/2 tsp salt and pepper, each. Cook 4 cutlets until browned and cooked through, 2-3 mins per side. Transfer to a plate and cover with foil to keep warm.

Heat the remaining tbsp oil in the skillet. Cook the remaining cutlets for 2 mins. Turn the cutlets and scatter the tomatoes, cherry peppers and garlic in the skillet. Cook until the chicken is golden brown and cooked through, 2-3 mins more. Transfer the chicken to the plate.

Add the chicken broth to the skillet with the tomato mixture and bring to a simmer. Serve the chicken with the spinach orzo and top with the tomato mixture.