For the Chicken:

• 2 large chicken breasts (about 1 lb total), sliced horizontally into 4 thin cutlets
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 3/4 tsp smoked paprika
• 1/4 tsp dried sage (if available)

For the Orzo Dish:

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, finely diced
• 1/4 cup dry white wine (optional)
• 1/4 cup tomato paste
• 1 1/4 cups orzo pasta
• 1 can (14 oz) chickpeas, drained
• 3 cups low-sodium vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3/4 cup coconut milk
• 5 oz baby spinach leaves
• 1/3 cup chopped sun-dried tomatoes (optional)

Optional Garnish:

• 2 tbsp fresh basil, roughly torn

Instructions:

1. Mix the chicken spices in a small bowl. Season the chicken cutlets evenly with this blend.
2. In a large skillet, heat the olive oil over medium heat. Cook the seasoned chicken cutlets until golden and cooked through, about 3-4 minutes per side. Set aside and keep warm.
3. For the orzo, sauté the garlic and onion in the pan until fragrant. If using, add the white wine to deglaze, then stir in the tomato paste and cook for a minute.
4. Add the orzo, chickpeas, vegetable broth, salt, and pepper. Simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
5. Stir in the coconut milk, spinach, and sun-dried tomatoes if using. Cook until the spinach wilts and everything is heated through.
6. Serve the coconut tomato orzo topped with the chicken cutlets. If desired, garnish with fresh basil.