Lemon-Olive Chicken with Orzo

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Lemon-Olive Chicken with Orzo

Lemon-Olive Chicken with Orzo

Lemon-Olive Chicken with Orzo


1 tablespoon olive oil

4 boneless skinless chicken thighs

1 can 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 pepper


In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.

Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

Return chicken to pan.

Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.


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