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Lemon-Olive Chicken with Orzo

Nancy Brown
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken thighs (about 1 pound), boneless skinless

1/2

Lemon, medium

1 tsp

Oregano, dried

1 can

Chicken broth, reduced-sodium

1/2 cup

Greek olives, pitted

1 tbsp

Lemon juice

2/3 cup

Orzo pasta, whole wheat

1/4 tsp

Pepper

1 tbsp

Olive oil