Kalamata Lemon Chicken
1 to 1 1/4 lbs skinless, boneless chicken thighs
1 Tbs Olive Oil
2/3 Cup (I always use 1 cup) Dried Orzo (pasta that looks like rice)
1/2 cup drained, pitted Kalamata Olives
1 14 oz can Chicken Broth
1/2 Lemon (I just use the whole lemon) cut into wedges (take the seeds out!)
1 Tbs Lemon Juice
1 Tsp dried Greek Seasoning
1/4 Tsp Salt
1/4 Tsp Fresh Ground Pepper
In a 4 quart Dutch oven brown the chicken in hot oil about 5 minutes, turning once. (If you're pressed for time skip this step.) Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangle baking dish.
Bake, covered at 400 degrees for about 35 minutes or until chicken is no longer pink (180 degrees).
Seriously you've got to try this recipe! And it gets better as you reheat it.
1 Tbs Olive Oil
2/3 Cup (I always use 1 cup) Dried Orzo (pasta that looks like rice)
1/2 cup drained, pitted Kalamata Olives
1 14 oz can Chicken Broth
1/2 Lemon (I just use the whole lemon) cut into wedges (take the seeds out!)
1 Tbs Lemon Juice
1 Tsp dried Greek Seasoning
1/4 Tsp Salt
1/4 Tsp Fresh Ground Pepper
In a 4 quart Dutch oven brown the chicken in hot oil about 5 minutes, turning once. (If you're pressed for time skip this step.) Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt and pepper. Transfer mixture to a 2 qt rectangle baking dish.
Bake, covered at 400 degrees for about 35 minutes or until chicken is no longer pink (180 degrees).
Seriously you've got to try this recipe! And it gets better as you reheat it.
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