One-Pan Greek Chicken Orzo with Feta and Sundried Tomatoes

Ingredients

• 2 cups orzo, uncooked
• 1 pound cooked chicken, shredded (about 4 cups)
• 1 red onion, diced
• 4 cloves garlic, minced
• 1/2 cup sundried tomatoes, packed, diced
• 2 cups baby spinach, roughly chopped
• 1 lemon, juiced and zested
• Fresh parsley, for garnish
• 1 cup feta cheese, crumbled, plus extra for serving
• 2 tablespoons olive oil
• 1/4 cup kalamata olives, pitted and sliced (optional)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 5 cups chicken broth or water