Lemon-Olive Chicken with Orzo

Name: Lemon-Olive Chicken with Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 4 boneless skinless chicken thighs (about 1 pound); 1 can (14-1/2 ounces) reduced-sodium chicken broth; 2/3 cup uncooked whole wheat orzo pasta; 1/2 medium lemon, cut into 4 wedges; 1/2 cup pitted Greek olives, sliced; 1 tablespoon lemon juice; 1 teaspoon dried oregano; 1/4 teaspoon pepper

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $5.16 /serving

Author : Taste of Home

Ingredients

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1 tablespoon olive oil4 boneless skinless chicken thighs (about 1 pound)1 can (14-1/2 ounces) reduced-sodium chicken broth2/3 cup uncooked whole wheat orzo pasta1/2 medium lemon, cut into 4 wedges1/2 cup pitted Greek olives, sliced1 tablespoon lemon juice1 teaspoon dried oregano1/4 teaspoon pepper

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Instructions

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In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan., Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.