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Macros: 673 calories, 60C, 22F, 45P
160g Chicken thighs skinless boneless
60g orzo
1 bell pepper
1 onion
75g spinach
2 cloves of garlic
15g stock powder with 250g water
25g feta cheese
1 lemon zest
1/2 lemon juice
8g olive oil
Salt, Black pepper
Finely chop the onion and bell pepper. Peel and grate the garlic cloves, then combine the water and stock powder in a glass. Crumble the feta cheese with your hands.
In a pan, heat 4g of oil and sear the chicken thighs on both sides for 90 seconds. Season with salt and pepper. Remove the chicken from the pan, add another 4g of oil, and add the chopped onion and bell pepper with a pinch of salt. Stir-fry for 3 minutes.
Add the grated garlic and orzo, and stir. Then add the spinach and broth. Mix well, return the chicken to the pan, cover with a lid, and let it simmer for 12 minutes.
Remove the pan from the heat, add the lemon zest and juice, stir again, then top with the crumbled feta cheese. Done!
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