Description
A Mediterranean-inspired one-pan meal with golden-brown chicken thighs, flavorful orzo pasta, juicy tomatoes, and briny olives. Lightly sweetened with honey and seasoned with oregano, garlic, and lemon. This high-protein dish is satisfying and perfect for weeknight dinners.
Ingredients
4 boneless, skinless chicken thighs
1 cup dry orzo pasta
2 cups halved cherry tomatoes
1/4 cup pitted and chopped kalamata olives
1/2 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 tablespoon dried oregano
1 teaspoon red pepper flakes (optional)
2 cups low-sodium chicken stock
1 tablespoon honey
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C)
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
Sear chicken thighs until golden on both sides, about 5 minutes total
Stir in garlic, oregano, and red pepper flakes; cook 1 minute
Add cherry tomatoes, kalamata olives, and chicken stock to the skillet
Simmer uncovered for 10 minutes to deglaze and reduce slightly
Add orzo pasta and stir to coat with oil and stock mixture
Bring to a boil, then reduce heat to low, cover, and cook 15 minutes until orzo is tender
Flake chicken into bite-sized pieces, stir in feta cheese, honey, lemon juice, and parsley
Let rest 5 minutes before serving
Notes
Use any olive variety if kalamatas are unavailable
Add spinach or kale during the 10-minute simmer for extra veggies
Adjust red pepper flakes for spice preference
For more herbs, stir in chopped thyme or dill during the last 2 minutes of cooking
- Prep Time: 15
- Cook Time: 40
- Category: dinner
- Method: Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg