Page 187 - 2016TOHCookbook

Lemon Chicken and Orzo One-Pot Meal
Perdue
INGREDIENTS
Serves 4
2 tablespoons olive oil
1 package Perdue Harvestland boneless skinless chicken thighs 1 3⁄4 cups reduced-sodium chicken broth
2 cups sliced carrots or zucchini, cut into 1⁄4-inch-thick rounds 2⁄3 cup orzo
1⁄2 cup black or Kalamata olives, drained and pitted
1 lemon, cut into wedges
1 tablespoon lemon juice
2 teaspoons dried oregano
1⁄4 teaspoon ground black pepper
PREPARATION
1. Preheat oven to 400°F.
2. In a heavy ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sauté until browned on all sides, turning often, 6 to 8 minutes.
3. Stir in the chicken broth, carrots, orzo, olives, lemon wedges, lemon juice, oregano and pepper, raise the heat to medium-high and bring to a boil.
4. Cover the skillet and transfer to the oven. Bake until the orzo is tender, the chicken feels firm to the touch and a thermometer inserted in the center of the chicken registers 180°F, 20 to 25 minutes.
5. Remove the lid and fluff the orzo and vegetables. Serve right in the skillet for a true one-pan, oven-to-table meal.
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