Lemon Chicken Orzo

Juicy chicken thighs on a bed of tender orzo pasta just bursting with flavour!

Ingredients:

5 bone-in chicken thighs

juice and zest of 1 lemon

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

 

Orzo:

3 green onions, sliced

1 cup orzo

1 tsp garlic powder

2 1/2 cups vegetable or chicken broth

1 - 1 1/2 cups chopped kale or spinach

salt and pepper to taste

parmesan and fresh chopped basil leaves to serve

 

Mix the lemon juice and zest, Dijon, minced garlic, red pepper flakes, salt and pepper together. Add the chicken to coat and marinate for 30 minutes. Heat the olive oil in a skillet to medium. Add the chicken skin side down and cook for 5 minutes, then turn them over and cook another 5-6 minutes. Remove to a plate. Add green onions to the same skillet and cook 1-2 minutes, then add the orzo to lightly toast and coat with oil from the pan. Pour in a 1/2 cup broth to deglaze the pan. Add kale, salt, pepper and garlic powder and the rest of the broth. Bring to a boil and return the chicken to the pan, skin side up. Cover and simmer for 20 minutes. Plate with chopped basil and serve with parmesan. Serves 2-3

Adapted from: cooking with Rocco

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂