Lemon Greek Olive Chicken is a simple dish with wonderful flavors. Be careful when cooking this dish to not over cook the orzo pasta or it will become “gummy” tasting. I add rosemary to this dish to kick up the flavor.
I found this recipe in my Taste of Home Healthy Cooking 2012 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- 1 chicken thigh
- 1/4 of the pasta
Total time: 20~30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
-
dried oregano
-
dried rosemary
Grocery
-
4 boneless chicken thighs
-
1 box chicken broth 14.5 oz
-
1 box orzo pasta
-
1 lemon
-
greek olives
Let's prep!
Ingredients
Prep
Ingredients
| 4 boneless chicken thighs |
| 1 tablespoon olive oil |
| 14.5 oz chicken broth |
| 2/3 cup whole wheat orzo pasta |
| 4 lemon wedges |
| 1/2 cup greek olives |
| 1 tablespoon lemon juice |
| 1 teaspoon dried oregano |
| 1/2 teaspoon dried rosemary |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
Prep
- Gather all of your ingredients and measuring tools
Measure spices into the same prep bowl, set aside:
- 1 teaspoon oregano
- mince 1/2 teaspoon dried rosemary
- Cut lemon in half
- Juice 1 lemon in a prep bowl
- Cut juiced lemon in quarters and place in a prep bowl
- Season both sides of the chicken thighs with salt and pepper
- Slice 1/2 cup greek olives; set aside
Let's cook!
- Complete prep from prep tab above.
- Heat 1 tablespoon of olive oil and sauté chicken until the internal temp is 165°F. Remove from pan and keep warm.
- Add chicken broth to the pan; bring to boil; scraping up any brown bits from the bottom
- Reduce heat to a simmer and add:
- lemon wedges
- juiced lemon
- seasoning
- orzo
- When pasta is fully cooked remove lemon, stir in olives and add chicken. Remove from heat. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 7
