Orzo with Chicken, Beets, and Spinach

So we made this pomegranate chicken and now we have a little less than half of the chicken leftover as well as a few of the beets. When combined with orzo and spinach, a delicious meal can be on the table in about the same amount of time it takes the orzo to finish cooking – perfect for a busy weeknight meal.

Use any leftover chicken you may have, grill up a couple of breasts, or use a ready-made rotisserie chicken that can be found in many grocery stores (which has oh so many possibilities in itself!). Also, use whatever leftover veggies you have on hand. If using fresh, you may need to precook them first.

Cook a 16-oz package of orzo. Use the package directions or any method you choose. My favorite way to cook orzo is to saute a minced garlic clove in a bit of olive oil, then add the dry orzo and toast it for a couple of minutes. Then I add in a quart of chicken broth (use either room temperature or warm, but not cold or it will slow down the cooking). Bring the broth to a boil, then cover and turn the heat down to low. Then leave it alone for about 12 – 15 minutes while you prep the other ingredients.

Cut the chicken into small pieces and the beets into smaller cubes. Tear a large bunch of spinach (or a 6-oz bag of baby spinach) into small pieces. When the orzo is done, stir in the chicken and vegetables. Cover and let everything heat through for a couple of minutes.

Scoop into bowls or onto plates. Garnish with pomegranate arils (if you have any leftover or some fresh parsley. Dig in and enjoy!