Lemon-Olive Chicken with Orzo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves! âNancy Brown, Dahinda, Illinois Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken thighs (about 1 pound) |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2/3 cup uncooked whole wheat orzo pasta |
1/2 medium lemon, cut into 4 wedges |
1/2 cup pitted greek olives, sliced |
1 tablespoon lemon juice |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
2. Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
3. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°. Yield: 4 servings.
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