Lemon Chicken and Orzo One Pan Meal

ADD YOUR COMMENT

Susan

"This is wonderful. I make this sbout every 3 weeks. My only change is that i let it contin to cook on top of the stove. "

Diana Beatty

"nice recipe not sure about the orzo have never tried it but would be willing too."

Wanda Perez

"I like see something new every day and delicious"

CECILE

"everything we love all in one pot!"

Robin

"This dish was good although my husband and I both agreed we would prefer it with about half the lemon as it overpowers the other flavors. I used a homemade broth and no olives due to food intolerances."

Lemon Chicken and Orzo One Pan Meal

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PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Thigh Traypack

In The Fresh Meat Case

Lemon Chicken and Orzo One Pan Meal

In The Fresh Meat Case

Made With:

PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Thigh Traypack

PREP TIME: 10min COOK TIME: 35min
Serves 4

PREP TIME: 10min COOK TIME: 35min

Serves 4

510
Calories
25g
Protein
550mg
Sodium
7g
Sat. Fat
4g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 510
% Daily Value*
Total Fat 32g	49%
	Saturated Fat 7g	35%
Cholesterol 95mg	%
Sodium 550mg	23%

Total Carbs 31g	10%
	Dietary Fiber 5g	20%
	Sugars 4g
Protein 25g
Vitamin A 0%
Vitamin C 15%
Calcium 6%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. PERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Thigh TraypackorPERDUE^® HARVESTLAND^® Free Range Boneless Skinless Chicken Thigh Traypack

2 tbsp. olive oil

1 3/4 cup reduced-sodium chicken broth (14 oz.)

2 cups carrots or zucchini, sliced 1/4-inch thick

1/3 cup orzo pasta

1/2 cup black or Kalamata olives, drained and pitted

1 lemon, cut into wedges

1 tbsp. lemon juice

2 tsp. dried oregano

1/4 tsp. black pepper

Step 1

Saute

Preheat oven to 400°F. In a heavy ovenproof skillet, heat the olive oil over medium-high heat. Sauté the chicken thighs for 6 to 8 minutes, turning often, until browned on all sides.

Step 2

Add

To the chicken skillet, stir in the chicken broth, sliced carrots or zucchini, orzo, olives, lemon wedges, lemon juice, dried oregano and black pepper. Bring to a boil, then reduce heat to a simmer.

Step 3

Bake

Cover the skillet with a lid and bake for 20 to 25 minutes until the orzo is done and the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 180°F.

Step 4

Serve

Remove the skillet from the oven and remove the lid. Fluff the orzo and vegetables. Serve the Lemon Chicken and Orzo right in the skillet for a true one-pan, oven-to-table meal.