Lemon-Olive Chicken with Orzo

Name: Lemon-Olive Chicken with Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

This quick skillet 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

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

Directions

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°.

Nutrition Facts

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

Originally published as Lemon-Olive Chicken with Orzo in Healthy Cooking October/November 2011

Reviews

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Average Rating:

ngerard

Apr 16, 2018

A big YUM. Yes, you have to like Greek olives, but why make it if you don't? You could always leave them out.
BobbieMiles

Feb 16, 2018

This got a Thumbs UP rating from my husband. It had just the right amount of lemon, not bitter at all. Loved the black olives and oregano in it. I just had boneless skinless chicken breasts and they worked just fine. Will be making again.
Karenski2000

Feb 11, 2018

This recipe was awful. It was very bitter. Would never make it again. It was a lucky night for our raccoons who will eat anything.
lildebcupcake

Feb 6, 2018

Not impressed. Tasted the olives way more than the lemons. I would use capers instead if I make this again.
spikeman

Feb 5, 2018

I used chix breats & put a rub on them of sea salt & black pepper. Good.
Dkawaller

Jun 7, 2017

Very tasty and easy meal to prepare. I used chicken thighs and legs with bones and left skin on. I just added some salt and pepper to the chicken pieces before browning. I did not change anything else and really liked the lemon flavor. Will make this again.
beagleluva

Feb 9, 2017

Very good dish but a little too lemony. Would definitely make again but I think I would either use half as many lemon wedges or leave them out entirely and increase the amount of juice.Tried to rate this four stars but was having a problem.
squeakymouse

Dec 18, 2016

Although I cooked the orzo separately, this was an easy and tasty dish.
MizOtis

Dec 7, 2016

This is a great recipe and easily adaptable for tastes...too lemony, just add more stock. Not enough lemon flavor, just add some grated lemon zest to amp up the flavor. The bitter notes some people are noting might be from the stem end of the lemon. Make sure to slice off that bitter stem and rinse your lemons before cutting them up for simmering. You shouldn't get bitterness from this dish using these ingredients. I added a little crumbled feta cheese, fresh minced oregano and fresh minced parsley for serving.
Jilly22

Oct 21, 2016

This didn't come together well The chicken didn't cook fast enough and the orzo got dried out.