Authentic Tandoori Chicken
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COVID-19 is Not Considered a Food-Borne Pathogen
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PREP TIME: 10min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 32g||49%|
|Saturated Fat 7g||35%|
|Total Carbs 31g||10%|
|Dietary Fiber 5g||20%|
|Vitamin A 270%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Fresh Meat Case
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2 tbsp.olive oil
1 3/4 cupreduced-sodium chicken broth (14 oz.)
2 cupscarrots or zucchini, sliced 1/4-inch thick
2/3 cuporzo pasta
1/2 cupblack or Kalamata olives, drained and pitted
1 lemon, cut into wedges
1 tbsp.lemon juice
2 tsp.dried oregano
1/4 tsp.black pepper
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.
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.
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.
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 MealAdd Your Comment