Maple-Lime Chicken & Summer Greens Orzo Bowl

In a bowl, whisk together the maple syrup, lime juice, and half of the olive oil. Toss the diced chicken thighs in the mixture until coated.

Heat the remaining olive oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add the orzo pasta and low-sodium chicken broth. Bring to a gentle boil, then reduce the heat, cover, and simmer for 8 minutes.

Stir the halved green beans into the pasta. Cover and cook for another 3-4 minutes until the pasta is tender and the beans are soft.

Remove the skillet from the heat. Stir in the finely chopped spinach until it wilts completely. Top the dish with the cooked chicken and serve warm or at room temperature.