Kalamata Lemon Chicken

To save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing.

Kalamata Lemon Chicken + enlarge image
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22 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
3 ounces chicken + 1/2 cup orzo
Prep:
10 mins
Bake:
35 mins 400°F
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Kalamata Lemon Chicken

Ingredients
1
pounds skinless, boneless chicken thighs
1
tablespoon olive oil
2/3
cup dried orzo
1/2
cup drained, pitted kalamata olives
1
14 ounce can chicken broth
1/2
lemon, cut into wedges or chunks
1
tablespoon lemon juice
1
teaspoon dried Greek seasoning
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
 
Hot chicken broth (optional)
 
Fresh snipped oregano (optional)

Directions

  1. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.
  2. Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.

Nutrition Facts

(Kalamata Lemon Chicken)
    Per serving:
  • 309 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 91 mg chol.,
  • 837 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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