Gluten-Free, Dairy-Free, Serves 4

• 2 Tbsp Olive Oil
• 1 Tbsp Italian seasoning
• 2 Tbsp white wine vinegar
• 1/4 tsp garlic powder
• 20 ounces skinless boneless chicken thighs
• 1 tsp sea salt
• 1/4 tsp black pepper
• 2 Tbsp avocado oil

For Orzo:

• 2 Tbsp vegan butter
• 1 cup yellow onion minced
• 1/2 cup coconut cream
• 2 1/2 cup low sodium chicken stock
• 1/2 tsp sea salt
• 1 1/2 cups gluten-free orzo uncooked
• 5 oz baby spinach
• 4 oz vegan feta cheese
• juice of 1 lemon

Directions:

Preheat the oven to 400 degrees F. Whisk olive oil, vinegar, herbs, salt, garlic powder, and pepper in a shallow baking dish. Add chicken to the dish and toss in the seasoning. Set aside for 5 minutes. In an oven-safe skillet, sear the chicken on both sides until lightly brown (3-4 minutes per side). Set the chicken on a plate nearby. Heat the pan, and add butter. Once melted, add the onion and salt. Saute for 7-8 minutes; add the cream and stock, and bring to a simmer. Stir in the orzo and spinach so that the liquid covers all the orzo. Crumble the cheese over the top, and turn off the heat. Add the chicken into the orzo, transfer uncovered into the oven, and bake for 20-25 minutes or until the orzo is tender and the chicken is cooked through. Add the lemon juice over the top prior to serving.