Chicken & Poultry Dishes
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Kalmata Lemon Chicken

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Ingredients

  • 1 to 1-1/4 lb skinless, boneless chicken thighs
  • 1 Tbsp extra-virgin olive oil
  • 2/3 cup orzo pasta
  • 1/2 cup pitted Kalamata olives, drained
  • 1- 14 oz can checken broth
  • 1/2 lemon, cut into wedges
  • 1 tsp dried Greek seasoning
  • Hot chicken broth (optional)
  • Fresh snipped oregano (optional)

Directions

  1. Preheat oven to 400 degrees
  2. In a 4-quart Dutch oven, brown chicken in hot oil over medium-high heat for 5 minutes, turning once.
  3. Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek seasoning, and salt and pepper to taste. Cover; bake for 35 minutes or until chicken is tender and cooked through.
  4. Serve in shallow bowls with additional broth, if desired. Top with snipped oregano

Directions

  1. 1. Preheat oven to 400 degrees.  In a 4-qt Dutch oven, brown chicken in hot oil over medium-high heat for 5 min, turning once. Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek seasoning, and salt and pepper to taste. Cover and bake for 35 min or until chicken is cooked through.
    2. Serve in shallow bowls with additional broth, if desired.  Top with snipped oregano.
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