In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of chicken thighs with salt and pepper, then add them to the hot skillet. Sear the chicken for 5–7 minutes on each side, or until golden and cooked through.

In the same skillet, reduce the heat to medium and add 3 minced garlic cloves for 30 seconds. Add 2 cups of fresh spinach and ½ cup of chopped sun-dried tomatoes, cooking for an additional 2–3 minutes.

While the vegetables are sautéing, bring a pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain the orzo and add to the skillet with the veggies.

Squeeze the juice of 1 lemon over the orzo mixture and mix well. Slice the cooked chicken and place it on top of the orzo and veggies.

Transfer the Mediterranean Chicken Orzo onto a serving platter. Garnish with freshly chopped parsley and crumbled feta cheese if desired.