|1||package PERDUE® HARVESTLAND® Boneless Skinless Chicken Thighs or PERDUE® HARVESTLAND® Air Chilled Boneless Skinless Chicken Thighs|
|2||tbsp olive oil|
|1 3/4||cup reduced-sodium chicken broth (14-ounces)|
|2||cups carrots or zucchini, sliced 1/4-inch thick|
|2/3||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|
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.