Creamy Lemon Chicken Orzo

Steps

1. Slice the onion in half through the root, peel off the skin, and dice it into small to medium-sized pieces.
2. Grate 40g of Parmesan cheese on a microplane or smallest side of a box grater. Grate five cloves of garlic to create a paste (or roughly chop/mince).
3. Slice each boneless and skinless chicken thigh fillet in half, then dice into small to medium-sized pieces.
4. Add the diced chicken to a large mixing bowl. Add 2 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried oregano, a pinch of salt, 10 cracks worth of cracked black pepper, and 1 1/2 tbsp olive oil. Mix well until everything is covered.
5. Extract the zest from one whole lemon using a microplane (try to remove as little pith as possible). Slice the remaining lemon in half and extract about 2 tablespoons of juice.
6. Place a pan on high heat. Add all the seasoned chicken to the hot pan, spreading it out so it is not piled up. Let cook for about one minute before mixing around to build a crust.
7. Cook the chicken for 6 to 7 (or even 8) minutes until completely cooked through and has nice color on the surface. If needed, slightly turn down the heat if it gets too hot, or add stock to delaze the pan.
8. Once cooked, remove the chicken and place it in a bowl to rest. Return the pan to medium heat and add 1 tbsp more oil.
9. Add the diced onion (from step 1) to the pan with the remaining flavor. Add a pinch of salt and 10 cracks of black pepper. Sauté over medium-high heat for about 3 to 4 minutes until translucent, picking up the flavors from the chicken.
10. After 4 minutes, add the five cloves of minced or chopped garlic (from step 2). Cook for about 30 seconds until fragrant.
11. Add 400g of dry orzo. Mix around and cook for about 1 minute to pick up all the flavor and ensure everything is evenly combined.
12. Pour in 800ml of chicken or vegetable stock. Give it a good mix through, ensuring nothing is clumped or stuck to the sides.
13. Bring the stock up to a gentle simmer. Reduce heat to medium-lowish and let cook for about 8 to 10 minutes, mixing every couple of minutes so the orzo does not stick.
14. Once the orzo has absorbed all the stock and is al dente, add 300ml of low-fat milk and 1/4 cup of thickened cream. Mix through and allow it to come to a very gentle simmer (just starting to bubble around the edges).
15. Turn off the heat. Add the lemon zest from step 5 and mix until evenly combined.
16. Add 120g of frozen peas. Use residual heat to slightly cool the mixture, then add 120g of washed baby spinach and mix until wilted (about 2 minutes).
17. Next, add all the rested chicken and its juices back into the pan. Add 2 tbsp of lemon juice.
18. Add the grated Parmesan cheese (or a portion for garnish) and mix everything together to coat and combine flavors.
19. Double-check seasoning with salt and pepper, adding more lemon juice if needed. Remove from heat.