Greek Chicken and Orzo Recipe

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  Paprika, Ground(5g)
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  Thyme, Dried(3g)
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  Garlic powder(3g)
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  Oregano, Dried(8g)
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  1 Tsp Salt, Divided ($0.05)
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  ½ Tsp Freshly Cracked Black Pepper, Divided ($0.02)
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  Chicken Thigh, Boneless Skinless(590g)

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

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  Olive oil(15g)

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

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  Butter(15g)
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  Yellow Onion
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  Bell Pepper
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  Garlic(120g)
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  Pasta, Orzo, White, Dry(300g)
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  Low Sodium Chicken Broth(480g)
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  Tomato, Cherry
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  Lemon Juice, Fresh(30g)
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  Olives, Kalamata, Canned, Pitted(80g)
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  Parsley, Fresh(30g)

Instructions

1. 1In a small bowl, combine the paprika, dried thyme, garlic powder, dried oregano, salt, and 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 heat. Once shimmering, add the chicken and cook 5 minutes per side over medium heat 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, dried oregano, salt, black pepper, and chicken broth 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 minutes until most of the broth is absorbed.
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.