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Kalamata Lemon Chicken

Makes: 4 servings
Serving size: 3 ounces chicken + 1/2 cup orzo
Prep 10 mins Bake 400°F 35 mins
Kalamata Lemon Chicken
Ingredients
  • 1 - 1 1/4  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 309,
  • Fat, total (g) 11,
  • chol. (mg) 91,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 27,
  • vit. A (IU) 49,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 837,
  • Potassium (mg) 263,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Starch () 2,
  • Lean Meat () 3,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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