Greek Chicken and Orzo
45 Minutes | Serves 2-4
1½ lbs Boneless, Skinless Chicken Thighs
1 cup Orzo (Gluten Free Optional)
3 cups Chicken Broth
2-3 ounces Fresh Spinach
4 Garlic Cloves Minced
½ Medium-Sized Yellow Onion Small Diced
¼ cup Sun Dried Tomatoes Julienne
6-8 Fresh Basil Leaves
½ cup Crumbled Feta Cheese
2 Tbsp Extra Virgin Olive Oil
Kosher salt to Taste
Coarse Ground Black Pepper to Taste
Trim any excess fat from the chicken thighs. Season both sides with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Place the chicken thighs in the pan in a single layer. Cook for 3-4 minutes per side until golden brown and at least 165 degrees. Remove and set aside.
Add an additional Tbsp of olive oil if needed. Add the onions and garlic and cook for a few minutes until the onions soften, stirring occasionally. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Stir in the orzo and season with kosher salt and black pepper.
Increase the heat and bring to a boil. After a couple of minutes, reduce the heat to a simmer. Cook the orzo al dente, stirring frequently. Stir in the spinach until wilted. Add in the sun dried tomatoes and the cooked chicken. Sprinkle with feta cheese and break up the basil leaves over the finished dish.
1½ lbs Boneless, Skinless Chicken Thighs
1 cup Orzo (Gluten Free Optional)
3 cups Chicken Broth
2-3 ounces Fresh Spinach
4 Garlic Cloves Minced
½ Medium-Sized Yellow Onion Small Diced
¼ cup Sun Dried Tomatoes Julienne
6-8 Fresh Basil Leaves
½ cup Crumbled Feta Cheese
2 Tbsp Extra Virgin Olive Oil
Kosher salt to Taste
Coarse Ground Black Pepper to Taste
Trim any excess fat from the chicken thighs. Season both sides with kosher salt and black pepper.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil. Place the chicken thighs in the pan in a single layer. Cook for 3-4 minutes per side until golden brown and at least 165 degrees. Remove and set aside.
Add an additional Tbsp of olive oil if needed. Add the onions and garlic and cook for a few minutes until the onions soften, stirring occasionally. Pour in the chicken broth and scrape any browned bits from the bottom of the pan. Stir in the orzo and season with kosher salt and black pepper.
Increase the heat and bring to a boil. After a couple of minutes, reduce the heat to a simmer. Cook the orzo al dente, stirring frequently. Stir in the spinach until wilted. Add in the sun dried tomatoes and the cooked chicken. Sprinkle with feta cheese and break up the basil leaves over the finished dish.
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