Ingredients
- null 1 lb boneless, skinless chicken thighs
- null 1 tbsp salt
- null 1 tbsp black pepper
- null 2 tbsp olive oil
- null 3 cloves garlic, minced
- null 1 cup RiceSelect® Orzo
- null 4 cups chicken broth
- null Zest and juice of 1 lemon
- null 1 tsp dried oregano
- null 1 tsp dried thyme
- null 1 cup cherry tomatoes, halved
- null 2 cups baby spinach
- null 1/2 cup Parmesan cheese, grated
- null Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F. Season the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 7 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the garlic and sauté for about 30 seconds, until fragrant. Then, add the orzo and stir for 1 minute. Add in chicken broth, lemon juice and lemon zest, oregano and thyme. Bring to a simmer.
- Stir in the cherry tomatoes and baby spinach. Return the chicken to the skillet, tucking it into the orzo mixture.
- Transfer the skillet to the oven and bake for about 30 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove from the oven and sprinkle with Parmesan cheese and parsley before serving.
- Broil for an additional 3 minutes to get a nice golden top.