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Lemon-Olive Chicken with Orzo Recipe
Lemon-Olive Chicken with Orzo Recipe photo by Taste of Home

Lemon-Olive Chicken with Orzo Recipe

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This quick recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves! —Nancy Brown, Dahinda, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving equals 345 calories, 17 g fat (3 g saturated fat), 76 mg cholesterol, 636 mg sodium, 22 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Directions

  1. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
  2. 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.
  3. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°. Yield: 4 servings.
Originally published as Lemon-Olive Chicken with Orzo in Healthy Cooking October/November 2011, p51

Nutritional Facts

1 serving equals 345 calories, 17 g fat (3 g saturated fat), 76 mg cholesterol, 636 mg sodium, 22 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Lemon-Olive Chicken with Orzo

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 17, 2016

"This is very fast and easy to prepare. I think the orzo sucks up a lot of lemon flavor, almost too much, so next time I plan to leave out the extra tablespoon of lemon juice and just put the lemons in."

MY REVIEW
Reviewed Dec. 26, 2015

"Bitter taste others complain about is because of using Greek olives. Try regular black olives of Kalamata olives"

MY REVIEW
Reviewed Oct. 22, 2015

"I hate when people change the recipe and then critique it. But I just did the same! I only had regular black olives and regular orzo. Otherwise followed the recipe to the letter. This is a good meal. I'll make it again."

MY REVIEW
Reviewed Oct. 5, 2015

"Yuck. Very salty and bitter. I can only blame the olives (I used the canned variety). Since this dish has so much potential, I'll give it another try. I'll either add the olives right before serving or omit them altogether. I'll amend my review if that does the trick."

MY REVIEW
Reviewed Sep. 15, 2015

"Good flavor--my husband said it's his new favorite and wants me to make it again! Pretty simple too--I had to replace the lemon with additional lemon juice since I didn't have a lemon on hand but that was the only change. I substituted 1 1/2 tablespoons of lemon juice for the half of lemon the recipe called for."

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