1 to 2 tbsp olive oil
1 tsp oregano
Salt and Pepper
- 6 to 8 boneless, skin on chicken thighs*
- 3 cloves garlic, pressed/minced
- 1 cup orzo pasta, uncooked
- 14oz. chicken broth
- 1 cup kalmata olives, halved
- 1 tsp fresh dill weed
- 1 tsp lemon zest
- 2 handfuls baby spinach leaves
- 1/2 cup feta cheese
- 1/4 cup roasted red bell pepper strips, chopped
- 1/4 cup finely diced purple onion
- Preheat oven 425 degrees F.
- Heat oil in a large, oven safe skillet over medium high heat. Season chicken thighs with oregano and salt and pepper on both sides and sear skin side down in skillet for 3 minutes. Flip and sear the other side for an additional 3 minutes. Transfer skillet to oven and cook 10 to 15 minutes, or until chicken is cooked through. Carefully remove skillet from oven and transfer chicken to a plate to keep warm. Drain any fat from skillet and discard.
- Return the skillet to the stove top over medium heat. Saute the garlic until fragrant and then add in the orzo, chicken broth and olives. Bring mixture to a boil, reduce heat, and simmer covered for 15 minutes, or until pasta is tender.
- Stir in the dill weed, lemon zest, and spinach, stirring until the spinach wilts slightly. Return the chicken to the skillet and warm. Top with the feta cheese, roasted red bell peppers and purple onion. Enjoy!