Orzo is small rice shaped pasta that is really tasty and cooks up super quickly. Throw this meal together in an oven safe skillet and dinner is ready in no-time with minimal clean-up!
What you will need
2 Tbsp Olive Oil
1 Red Onion
2 cloves Garlic
1 Red Bell Pepper
2 lb Boneless Skinless Chicken Thighs
1 Tbsp Dried Oregano
1 tsp Salt
1 cup Orzo
14 oz. Can Fire Roasted Diced Tomatoes
2 cups Vegetable Broth
6 oz. Kalamata Olives
6 oz. Feta
1 bunch Fresh Dill(Nutritional facts 182 calories, 10.49 g fat, 12.81 g carbohydrates, 9.13 g protein, 37 mg cholesterol, 6338 mg sodium)
How to cook
Gather and portion all ingredients.
Slice the onion in half and remove the skin. Slice into thin half moons.
Slice the pepper in half and remove the seeds. Slice into thin strips.
Cut the chicken thighs into about 1 inch cubes.
Preheat oven to 400°F
Heat oil over medium-high heat in an oven-safe pan. Add onions and peppers to the pan.
Cook the onions and peppers, stirring frequently, until tender (about 5 minutes).
Stir in the dried oregano and chopped garlic.
Add chicken and stir to incorporate.
Pour the diced tomatoes and olives into the pan.
Pour the broth into the skillet and add the orzo. Stir the orzo in so that it is submerged in the broth.
Bake the skillet for 10-15 minutes at 400°F, or until orzo is tender and liquid is dried up.