Beat or flatten chicken into equal thickness.

Diced into bite size pieces, about 1 inch squares.

Cook chicken for 5 minutes in avocado oil, over med to high heat, stir throughout.

Reduce heat to low-med and add Sun-Dried Tomato, garlic, oregano, and paprika.

Stir and cook for about 3-5 minutes. Next, add the orzo and chicken stock.

Stir well, place a lid on and cook for 10 minutes, stirring occasionally. Y

ou don't want this to overcook, just a slight boil or simmer.

Finally, turn heat down, add cream and yogurt, stir well and slowly start adding spinach.

Once the spinach is reduced and it's ready to serve, add the parm cheese and stir one more time!