It’s beginning to feel like fall and I’m craving pumpkin spice EVERYTHING, and comfort food. What is it about the change in weather and early sunsets that make us crave warm, savory foods? This recipe is just that, as well as absolutely delicious and healthy. But the best part of all, it’s simple and easy to make.
1 to 1 1/4 pounds of skinless, boneless thighs (I used boneless chicken breast)
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh oregano leaves (optional)
In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish. I browned the chicken and mixed the ingredients in my Le Creuset Signature Cast-Iron Round Dutch Oven and directly transferred that to the oven. Saved me from having to clean another pan.
Bake, covered, in a 400 F oven about 35 minutes or until chicken is tender and no longer pink.