Step 1

In a shallow bowl, mix the flour and garlic powder. Cut the chicken into 1-1/2-inch pieces, then pound each piece with a meat mallet to a 1/4-inch thickness. Sprinkle with 1/2 teaspoon of salt and pepper. Dip both sides of the chicken into the flour mixture to coat them lightly, and shake off any excess.

Step 2

In a large skillet, heat the oil over medium heat. Add the chicken and cook for three to four minutes on each side, or until the chicken is golden brown and no longer pink. Remove the chicken from the pan and keep it warm. Wipe the skillet clean.

Step 3

In the same pan, bring the broth to a boil and stir in the orzo. Return the broth to a boil. Reduce the heat and simmer the pasta, covered, for 8 to 10 minutes or until it's tender.

Step 4

Stir in the spinach, tomatoes, lemon juice, basil and remaining salt, then remove the pan from the heat. Return the chicken to the pan. If you'd like, serve the lemon orzo chicken with lemon wedges.