The key to this dish lies in selecting the right ingredients—fresh chicken, quality cheese, and a good broth really make all the difference. I learned early on from my mum that simple ingredients, treated well, can create magic in the kitchen. When I’m shopping, I always opt for organic chicken if I can find it and a homemade or low-sodium broth to keep the flavors clean but rich. Don’t be shy about using freshly grated Monterey Jack cheese; it melts beautifully and adds that creamy touch that transforms this meal from ordinary to memorable.

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 ½ cups chicken broth (low sodium recommended)
• 1 cup Monterey Jack cheese, grated
• ½ cup cherry tomatoes, halved
• 1 cup fresh spinach leaves
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika
• Optional: fresh parsley or basil for garnish

For substitutions, feel free to swap spinach for kale or Swiss chard, and if Monterey Jack isn’t on hand, a mild mozzarella or mild cheddar will work in a pinch. If you want a dairy-free twist, omit the cheese and add a splash of coconut milk for creaminess.