
Time
60 minutes
Servings
4
Calories
493
A vibrant one-pan meal featuring tender chicken, al dente orzo, and sun-kissed tomatoes, all infused with bright lemon and aromatic herbs.
493
cal
42.9g
protein
36.2g
carbs
19.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken Thighs, boneless, skinless | 1.5 lbs | 203 | 33g | 0g | 7g | |||
| Orzo pasta | 1 cup | 139 | 5g | 28g | 1g | |||
| Cherry tomatoes | 1 pint | 21 | 1g | 5g | 0g | |||
| Chicken broth | 3 cups | 11 | 1g | 1g | 0g | |||
| Lemon, juiced and zested | 1 whole | 2 | 0g | 1g | 0g | |||
| Garlic, minced | 3 cloves | 3 | 0g | 1g | 0g | |||
| Dried oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| Fresh parsley, chopped | 0.25 cup | 1 | 0g | 0g | 0g | |||
| Olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Feta cheese, crumbled | 0.5 cup | 50 | 3g | 1g | 4g | |||
| Salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 0.25 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken Thighs, boneless, skinless | 1.5 lbs | 203 | 33g | 0g | 7g | |||
| Orzo pasta | 1 cup | 139 | 5g | 28g | 1g | |||
| Cherry tomatoes | 1 pint | 21 | 1g | 5g | 0g | |||
| Chicken broth | 3 cups | 11 | 1g | 1g | 0g | |||
| Lemon, juiced and zested | 1 whole | 2 | 0g | 1g | 0g | |||
| Garlic, minced | 3 cloves | 3 | 0g | 1g | 0g | |||
| Dried oregano | 1 tsp | 1 | 0g | 0g | 0g | |||
| Fresh parsley, chopped | 0.25 cup | 1 | 0g | 0g | 0g | |||
| Olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Feta cheese, crumbled | 0.5 cup | 50 | 3g | 1g | 4g | |||
| Salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| Black pepper | 0.25 tsp | 0 | 0g | 0g | 0g |
Step 1
Pat chicken thighs dry and season with salt, pepper, and half of the oregano. Heat olive oil in a large oven-safe skillet over medium-high heat.
Step 2
Sear chicken for 4-5 minutes per side until golden brown. Remove chicken from skillet and set aside.
Step 3
Add minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the orzo, cherry tomatoes, remaining oregano, lemon zest, and lemon juice.
Step 4
Pour in chicken broth and bring to a simmer. Return chicken to the skillet, nestling it into the orzo mixture.
Step 5
Cover skillet and reduce heat to low. Cook for 15-20 minutes, or until orzo is tender and chicken is cooked through.
Step 6
Remove from heat, let it rest for a few minutes, then garnish with fresh parsley and crumbled feta before serving.
Try a remix