Kalamata-Lemon Chicken

Kalamata-Lemon Chicken

Time: 45 mins

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2/3 cup dried orzo pasta
  • 1/2 cup drained pitted kalamata olive
  • 1 (14 ounce) can chicken broth
  • 1/2 lemon (cut into wedges or chunks)
  • 1 tablespoon lemon juice
  • 1 teaspoon all purpose Greek seasoning
  • hot chicken broth (optional)
  • snipped fresh oregano (optional)

Directions

  • 1 Preheat oven to 400 degree F.
  • 2 In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
  • 3 Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek Seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  • 4 Cover and bake for 35 minutes or until chicken is tender and no longer pink.
  • 5 Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.
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