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Ingredients
  • 16 ounces orzo, cooked and drained
  • 2 (14.5 ounces) cans diced tomatoes, drained
  • 12 ounces crumbled feta cheese, divided
  • 4 to 5 ounces spinach
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • ½ cup chicken broth
  • 3 tablespoons olive oil
  • 1- pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 teaspoons Greek seasoning (see notes for homemade option)
  • 1 zest from 1 lemon, about 1 tablespoon
Steps
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