In a dutch oven or pot, heat your olive oil over medium heat. Add the Diced Onion, diced tomato, and sun dried tomatoes with oil. Stir and cook for 3-4 minutes, until the onions soften. Season with salt and pepper. Add the garlic and cook for another minute, stirring.
Add the orzo and toast the pasta for about a minute, continuing to stir. Add the chicken broth/water, a pinch of salt and pepper, and stir together. Bring to a simmer, reduce the heat so it’s barely simmering, and cover. Continue to cook for about 15 minutes, stirring every few minutes so the orzo doesn’t stick or burn on the bottom. If it gets too dry, add a little more water as needed. Taste after 15 minutes and make sure it’s al dente (if not, cook a little longer).
While cooking, chop up the chicken into small chunks. Heat up in the microwave until hot.
Once the orzo is finished, take it off the heat and stir in spinach until it’s wilted in. Add the chicken, greek yogurt, parmesan cheese, and stir well. Taste and season with more salt if needed.
Serve with Parsley, a little more pepper, and parmesan cheese on top, with lemon slices on the side.

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