One-Pan Spinach Chicken Orzo

Season the chicken thighs with salt and pepper, then sear them in a large pan with olive oil over medium‑high heat until browned on all sides; remove and set aside.

In the same pan, add the diced onion and a pinch of salt, cooking over medium heat until softened, then add the minced garlic and cook briefly until fragrant.

Stir in the crushed red pepper flakes, then add the chopped spinach and pour in the water, covering the pan briefly to wilt the spinach.

Add the orzo, low‑sodium chicken stock, the seared chicken pieces, and drained chickpeas; bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until the orzo is tender.

When the orzo is cooked, stir in the lemon juice, crumbled feta, and minced parsley; season to taste and optionally fold in tahini for extra richness.

Serve hot, adjusting salt or pepper if needed.