Greek Chicken and Orzo Recipe

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  1 tsp Paprika, Ground
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  0.5 tsp Thyme, Dried
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  0.5 tsp Garlic powder
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  1.5 tsp Oregano, Dried
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  1 tsp 1 Tsp Salt, Divided ($0.05)
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  0.5 tsp ½ Tsp Freshly Cracked Black Pepper, Divided ($0.02)
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  1.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Butter
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  2 Garlic(6g)
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  1.3 cup Pasta, Orzo, White, Dry
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  2 cup Low Sodium Chicken Broth
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  1 Tomato, Cherry(9g)
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  2 tbsp Lemon Juice, Fresh
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  0.3 cup Olives, Kalamata, Canned, Pitted
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  2 tbsp Parsley, Fresh

Instructions

1. 1In a small bowl, combine the paprika, dried thyme, garlic powder, dried oregano, ½ tsp salt, and ¼ tsp black pepper. Blot the chicken thighs dry with paper towels, then season both sides liberally with the seasoning blend.
2. 2Heat the olive oil and butter in a large deep skillet over medium-high heat. Once shimmering, add the chicken and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate and cover with foil.
3. 3In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté over medium heat for 3–4 minutes until the onions are translucent.
4. 4Add the orzo pasta, chicken broth, remaining ½ tsp salt, and remaining ¼ tsp black pepper to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan.
5. 5Nestle the chicken back into the orzo, cover the skillet, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer covered for 12–14 minutes until most of the broth is absorbed and the orzo is tender.
6. 6Remove the lid, add the cherry tomatoes, and simmer uncovered for 3–4 minutes over medium-low heat until the tomatoes are warmed through.
7. 7Remove from heat and stir in the fresh lemon juice, kalamata olives, and fresh parsley.
8. 8Divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.