Greek Chicken Orzo - Skinny Daily Recipes

Ingredients

• Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.
• Season the chicken thighs on both sides, using 1 tablespoon of olive oil to rub in the seasonings: paprika, dried oregano, salt, and freshly ground black pepper.
• Add 2 tablespoons of olive oil to the skillet. Add seasoned chicken thighs. Cook the chicken on one side on medium heat for 5 minutes undisturbed.
• To the same, now empty, skillet, add uncooked orzo and minced garlic. Toast the orzo with chicken juices for about 2 minutes on medium heat, constantly stirring.
• Add halved cherry tomatoes and sliced pitted olives to the skillet with cooked orzo. Add 2 tablespoons of freshly squeezed lemon juice. Stir and gently reheat on low heat—season with salt and pepper.
• In a medium bowl, combine cubed or crumbled feta cheese with 1 tablespoon of olive oil, dried oregano, freshly ground black pepper, and half of the chopped fresh basil.
• Add the cooked chicken back to the skillet with the orzo and reheat. Top the chicken and the veggies with the feta cheese mixture. Top with the remaining chopped fresh basil.
• Veggies. Add sliced cucumber, roasted bell peppers, sun-dried tomatoes, marinated artichokes, mushrooms, or capers.
• Cheese. Use feta cheese, halloumi, mizithra, or any other Greek cheese you love.
• Olives. I used a mixture of calamata and green Castelvetrano olives. You can also add black olives.
• Refrigerate the leftovers for 3 days. When reheating, add a splash of chicken stock, lemon juice, or water to prevent the orzo from sticking.
• Orzo is a rice-shaped pasta. You can use cooked rice instead of orzo (reduce cooking times accordingly).