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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 salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving equals 346 calories, 17 g fat (3 g saturated fat), 76 mg cholesterol, 784 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, stirring to loosen browned bits from pan. Stir in the remaining ingredients. Return 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 346 calories, 17 g fat (3 g saturated fat), 76 mg cholesterol, 784 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
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 22, 2014

Don't know what I did wrong but this was aweful! Weird bitter taste. I think it was cooking the lemon in with it. Or the weird tasting olives. Maybe I got the wrong kind of greek olives.

MY REVIEW
Reviewed Nov. 15, 2013

I made this last week when a friend came over for dinner. She loved it so much I made it again this week but I tripled the batch because she brought her whole family with her. They loved it as well. It is very simple and easy to make and very delicious.

MY REVIEW
Reviewed Aug. 12, 2013

I made this dish for a recent camping trip and my family loved it!! It was easy to make and tasted great!

MY REVIEW
Reviewed Apr. 20, 2013

This is simple, lemony, and delicious! My kids loved it. I substituted capers for olives, which not everyone liked, but the overall dish was a hit. It doesn't make a whole lot, though, so if you have a large family or big eaters you'll need to accompany it with some other stuff.

MY REVIEW
Reviewed Apr. 17, 2013

We LOVE Greek food and this recipe had us shouting "OPA"!

I used skinned, bone-in chicken thighs, and doubled the recipe for my family of four (I'm no fool - I know good stuff when I see it!)

Salad of spring greens with feta, red bell pepper and cucumber in a light vinaigrette rounded out a delightful dinner. Thanks so much for sharing!

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