Chicken & Orzo with Lemon and Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs, bone and skin removed1 dash Salt 1 dash Pepper, black 2 tbsp Extra Virgin Olive Oil 1.5 cup Orzo Pasta 3 cup (8 fl oz) Chicken Broth 3 clove Garlic, minced 1/2 medium onions, sliced thin1 tbsp Oregano1 small lemon cut into 8 wedges
Preheat oven to 350F. Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown – about 5 minutes each side. Remove chicken and turn off heat.
Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GRAMCRACKER46.
Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GRAMCRACKER46.
Nutritional Info Amount Per Serving
- Calories: 405.7
- Total Fat: 11.4 g
- Cholesterol: 61.0 mg
- Sodium: 819.9 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 4.3 g
- Protein: 23.0 g
Member Reviews