In the fresh meat case
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Prep Time: 10 min
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Cook Time: 35 min
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Serves 4
- 510
Calories
- 25G
Protein
- 550MG
Sodium
- 7G
Sat.fat
- 4G
Sugar
In the fresh meat case
Ingredients
1 pkg. PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Thigh Traypack OR PERDUE® HARVESTLAND® Free Range Boneless Skinless Chicken Thigh Traypack
2 tbsp. olive oil
1 3/4 cup reduced-sodium chicken broth (14 oz.)
2 cups carrots or zucchini, sliced 1/4-inch thick
1/3 cup orzo pasta
1/2 cup black or Kalamata olives, drained and pitted
1 lemon, cut into wedges
1 tbsp. lemon juice
2 tsp. dried oregano
1/4 tsp. black pepper
Saute
Preheat oven to 400°F. In a heavy ovenproof skillet, heat the olive oil over medium-high heat. Sauté the chicken thighs for 6 to 8 minutes, turning often, until browned on all sides.
Saute
Preheat oven to 400°F. In a heavy ovenproof skillet, heat the olive oil over medium-high heat. Sauté the chicken thighs for 6 to 8 minutes, turning often, until browned on all sides.
Add
To the chicken skillet, stir in the chicken broth, sliced carrots or zucchini, orzo, olives, lemon wedges, lemon juice, dried oregano and black pepper. Bring to a boil, then reduce heat to a simmer.
Add
To the chicken skillet, stir in the chicken broth, sliced carrots or zucchini, orzo, olives, lemon wedges, lemon juice, dried oregano and black pepper. Bring to a boil, then reduce heat to a simmer.
Bake
Cover the skillet with a lid and bake for 20 to 25 minutes until the orzo is done and the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F.
Bake
Cover the skillet with a lid and bake for 20 to 25 minutes until the orzo is done and the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F.
Serve
Remove the skillet from the oven and remove the lid. Fluff the orzo and vegetables. Serve the Lemon Chicken and Orzo right in the skillet for a true one-pan, oven-to-table meal.
Serve
Remove the skillet from the oven and remove the lid. Fluff the orzo and vegetables. Serve the Lemon Chicken and Orzo right in the skillet for a true one-pan, oven-to-table meal.
Lemon Chicken and Orzo One Pan Meal
5 
This dish was good although my husband and I both agreed we would prefer it with about half the lemon as it overpowers the other flavors. I used a homemade broth and no olives due to food intolerances.
Robin
This is wonderful. I make this sbout every 3 weeks. My only change is that i let it contin to cook on top of the stove.
Susan
everything we love all in one pot!
CECILE
nice recipe not sure about the orzo have never tried it but would be willing too.
Diana Beatty
I like see something new every day and delicious
Wanda Perez