Lemon Chicken and Orzo One Pan Meal

Show/Hide Lemon Chicken and Orzo One Pan Meal
Serves 4 | Prep/Cook Time: 45 Min
Show/Hide
Print Now
Calories
510
Protein
25g
Sodium
550mg
Sat.Fat
7g
Sugar
4g
INGREDIENTS
1 package PERDUE® HARVESTLAND® Boneless Skinless Chicken Thighs or PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
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
INSTRUCTIONS
Show/Hide
STEP 1: 
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.
Show/Hide
STEP 2: 
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.
Show/Hide
STEP 3: 
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.
Show/Hide
STEP 4: 
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.
Perdue