INGREDIENTS
1 1/4
skinless boneless chicken thighs
1 serving
kosher salt
1 serving
pepper
1 1/2 tbsp
olive oil
3
garlic cloves
1 cup
orzo
12 ozs
marinated artichoke hearts
1 tbsp
herbes de provence
2 1/2 cups
chicken stock
1 serving
fontina cheese
1
lemon zest
1 tbsp
lemon juice
1/2 cup
parsley