Chop the chicken into bite-sized pieces and mince the garlic.

In a large skillet over medium heat, warm the olive oil. Add the chicken, season with salt and pepper, and sauté until golden brown (5-7 minutes).

Stir in the minced garlic for one minute until fragrant. Add orzo pasta and pour in chicken broth along with lemon juice.

Bring to a gentle simmer, cover, and cook for 10-12 minutes until orzo is tender.

Remove the lid, stir in spinach until wilted (about 2 minutes).

Serve garnished with lemon zest and a drizzle of olive oil.