• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce. 
• To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the bottom of the oven for 12-14 min, stirring halfway through, until tender and lightly charred.

• Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
• To a small bowl, add apricot spread, mustard, half the broth concentrate, 1/3 cup (1/2 cup) water and half the chili flakes. Stir to combine. (Like things spicy? Add all of the chili flakes!)

• Add orzo to the boiling water.
• Cook for 10-12 min, uncovered, stirring occasionally, until tender.
• Drain and return orzo to the pot, off heat.
• Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
• Stir for 1 min, until butter melts, then cover.

• Meanwhile, pat chicken dry with paper towels. Cut into 2-inch pieces, then season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. 
• Sear for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
• Remove from heat. Transfer chicken to a plate.

• Reheat the same pan over medium-high. Add cooking wine. 
• Cook for 1-2 min, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated.
• Add apricot sauce mixture, then stir to combine. Bring sauce to a simmer.
• Add chicken. Cook for 2-3 min, flipping halfway through, until sauce thickens slightly and chicken is cooked through.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if you like.) 

• To the pot with orzo, add peppers and spinach. Stir for 1 min, until spinach wilts.
• Divide orzo between bowls. Top with chicken and any sauce from the pan.
• Sprinkle with any remaining chili flakes, if you like.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken tenders.