Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups uncooked orzo pasta
  • 1 medium red onion, finely diced
  • 1 red bell pepper, chopped
  • 3 cups low-sodium chicken broth
  • 0.5 cup fresh lemon juice
  • 2 cups fresh baby spinach, packed
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. In a bowl, toss chicken pieces with olive oil, oregano, minced garlic, smoked paprika, salt, and pepper. Heat a large oven-safe skillet over medium-high heat and sear the chicken until golden brown on all sides (about 5-7 minutes). Remove chicken and set aside.
  2. In the same skillet, add the diced red onion and bell pepper. Sauté until softened, approximately 4-5 minutes, scraping the bottom of the pan to release the flavorful browned bits.
  3. Add the dry orzo pasta to the skillet with the vegetables. Stir constantly for 2 minutes until the orzo is lightly toasted and fragrant.
  4. Pour in the chicken broth and lemon juice. Bring the mixture to a gentle boil, then return the seared chicken and any accumulated juices to the pan.
  5. Stir in the olives and spinach until the spinach begins to wilt. Cover the skillet with a lid and transfer to a preheated oven at 375°F (190°C). Bake for 15 minutes or until the liquid is absorbed and the orzo is tender.
  6. Remove from the oven. Sprinkle with crumbled feta cheese and fresh parsley. Let stand for 5 minutes before serving with fresh lemon wedges.