Lemon-Olive Chicken with Orzo
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves.
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves.
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 boneless skinless chicken thighs (about 1 pound)
- 2/3 cup uncooked whole wheat orzo pasta
- 1/2 medium lemon cut into 4 wedges
- 1/2 cup pitted greek olives sliced
- Carbohydrate 0.366480108380728 g
- Cholesterol 0 mg
- Fat 0.871432091666989 g
- Fiber 0.131346752864335 g
- Protein 0.041653305264953 g
- Saturated Fat 0.123773389462399 g
- Serving Size 1 1 serving (3g)
- Sodium 0.101201923078085 mg
- Sugar 0.235133355516393 g
- Trans Fat 0.0271620913491925 g
- Calories 9 calories
Step-by-step
- 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 degrees.
My Go-To Weeknight Dinner: Lemon-Olive Chicken with Orzo
As a busy working mom, finding time to cook a healthy and delicious dinner is always a challenge. I need something quick, easy, and that the whole family will enjoy. This Lemon-Olive Chicken with Orzo recipe has become my absolute weeknight savior. It's incredibly versatile, adaptable to what I have on hand, and always leaves us feeling satisfied and energized, not weighed down by a heavy meal.
The beauty of this dish lies in its simplicity. The combination of bright lemon, savory olives, and tender chicken is simply irresistible. The orzo adds a lovely heartiness, making it a complete meal on its own. I often pair it with a simple side salad – maybe some baby spinach with a light vinaigrette – for a touch of extra freshness. But honestly, most nights, the chicken and orzo are enough. Cleanup is a breeze too! One skillet, minimal dishes – music to a busy mom’s ears.
I've experimented with different variations over the years. Sometimes, I'll add a handful of sun-dried tomatoes for an extra burst of flavor. Other times, I'll use different types of olives, depending on what I find at the market. The great thing is, it always tastes fantastic. It's a recipe that has grown with my family, adapting to our ever-changing tastes and schedules. I've even started getting my kids involved in the cooking process. They love to help stir the ingredients and measure the spices. It's a fun way to spend some quality time together while making a delicious meal.
Beyond just being a quick and easy dinner, this recipe is a reflection of my approach to cooking. It’s about making the most of fresh, simple ingredients, and creating meals that are both nutritious and enjoyable. It's about finding balance in a busy life, between work, family, and everything else. For me, this dish represents that balance perfectly. It’s a meal that nourishes my body and soul, and brings my family together around the table.
One of the best things about this recipe is how it brings back memories. The bright, zesty flavors transport me back to summers spent on the Mediterranean coast. The smell of the lemon and herbs fills the kitchen with a warm, inviting aroma, making even the most hectic weeknight feel a little more special. It’s more than just a recipe; it’s a small piece of happiness in an often chaotic life.
So, if you're looking for a weeknight dinner that's healthy, delicious, and easy to make, I highly recommend giving this Lemon-Olive Chicken with Orzo a try. You won't be disappointed. It’s a recipe that's become a staple in my household, and I hope it becomes a favorite in yours too. The best part? The leftovers are just as good the next day!
Ingredients:
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 boneless skinless chicken thighs (about 1 pound)
- 2/3 cup uncooked whole wheat orzo pasta
- 1/2 medium lemon, cut into 4 wedges
- 1/2 cup pitted Greek olives, sliced
