Creamy Pesto Chicken Orzo

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until chicken is cooked through, 12-14 min. Carefully wipe the pan clean.

Meanwhile, peel, then mince or grate garlic.

Heat the same pan (from step 1) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic. Cook, stirring constantly, until fragrant, 30 sec. Stir in orzo, remaining Lemon-Pepper Seasoning, 1/4 tsp salt and 2 1/2 cups water (dbl both for 4 ppl). Cover and bring to a boil over high.

Once boiling, uncover and reduce heat to medium. Cook uncovered, stirring occasionally, until orzo is tender, 14-16 min. Add peas to the pan halfway through cooking.

When orzo is tender, add spinach to the pan. Cook, stirring often, until wilted, 1-2 min. Add three-quarters of the Parmesan. Cook, stirring often, until Parmesan melts, 1 min. Remove the pan from heat. Stir in pesto, then season with salt and pepper, to taste.

Thinly slice chicken. Divide orzo between plates. Top with chicken, then sprinkle with remaining Parmesan.