Kalamata-lemon Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken thighs
• 1 tablespoon olive oil
• 2/3 cup dried orzo pasta
• 1/2 cup drained pitted kalamata olive
• 1 (14 ounce) can chicken broth
• 1/2 lemon (cut into wedges or chunks)
• 1 tablespoon lemon juice
• 1 teaspoon all purpose greek seasoning
• hot chicken broth (optional)
• snipped fresh oregano (optional)

Recipe

• 1 preheat oven to 400 degree f.
• 2 in a 4-quart dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
• 3 stir in orzo, olives, the can of broth, lemon wedges, lemon juice, greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• 4 cover and bake for 35 minutes or until chicken is tender and no longer pink.
• 5 serve in shallow bowls with additional broth, if desired. top with snipped oregano.