Lemon-Olive Chicken with Orzo

Ingredients

Meat
- 4 Chicken thighs (about 1 pound, boneless skinless

Produce
- 1/2 Lemon, medium
- 1 tsp Oregano, dried

Canned Goods
- 1 can Chicken broth, reduced sodium

Condiments
- 1/2 cup Greek olives, pitted
- 1 tbsp Lemon juice

Pasta & Grains
- 2/3 cup Orzo pasta, whole wheat

Baking & Spices
- 1/4 tsp Pepper

Oils & Vinegars
- 1 tbsp Olive oil

Time
Prepare: 10M
Cook: 20M
Total: 30M

Found on tasteofhome.com

Description

This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois

Very good dish but a little too lemony. Would definitely make again but I think I would either use half as many lemon wedges or leave them out entirely and increase the amount of juice.Tried to rate this four stars but was having a problem.

Although I cooked the orzo separately, this was an easy and tasty dish.

This is a great recipe and easily adaptable for tastes...too lemony, just add more stock. Not enough lemon flavor, just add some grated lemon zest to amp up the flavor. The bitter notes some people are noting might be from the stem end of the lemon. Make sure to slice off that bitter stem and rinse your lemons before cutting them up for simmering. You shouldnt get bitterness from this dish using these ingredients. I added a little crumbled feta cheese, fresh minced oregano and fresh minced parsley for serving.

This didnt come together well The chicken didnt cook fast enough and the orzo got dried out.

This is very fast and easy to prepare. I think the orzo sucks up a lot of lemon flavor, almost too much, so next time I plan to leave out the extra tablespoon of lemon juice and just put the lemons in.

Bitter taste others complain about is because of using Greek olives. Try regular black olives of Kalamata olives

I hate when people change the recipe and then critique it. But I just did the same! I only had regular black olives and regular orzo. Otherwise followed the recipe to the letter. This is a good meal. Ill make it again.

Yuck. Very salty and bitter. I can only blame the olives (I used the canned variety). Since this dish has so much potential, Ill give it another try. Ill either add the olives right before serving or omit them altogether. Ill amend my review if that does the trick.

Good flavor--my husband said its his new favorite and wants me to make it again! Pretty simple too--I had to replace the lemon with additional lemon juice since I didnt have a lemon on hand but that was the only change. I substituted 1 1/2 tablespoons of lemon juice for the half of lemon the recipe called for.

Don't know what I did wrong but this was aweful! Weird bitter taste. I think it was cooking the lemon in with it. Or the weird tasting olives. Maybe I got the wrong kind of greek olives.

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken thighs (about 1 pound)
1 can (14-1/2 ounces) reduced-sodium chicken broth
2/3 cup uncooked whole wheat orzo pasta
1/2 medium lemon, cut into 4 wedges
1/2 cup pitted Greek olives, sliced
1 tablespoon lemon juice
1 teaspoon dried oregano
1/4 teaspoon pepper

Directions

Directions In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan. Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°. Yield: 4 servings. Originally published as Lemon-Olive Chicken with Orzo in Healthy Cooking October/November 2011, p51 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

218 0 2017-08-03 10:40:33

Title:	Lemon-Olive Chicken with Orzo
Descrition:	This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois

Lemon-Olive Chicken with Orzo