Name: Greek Chicken and Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek,Mediterranean
Ingredients: 1 tsp paprika ($0.10); ½ tsp dried thyme ($0.05); ½ tsp garlic powder ($0.05); 1 ½ tsp dried oregano, divided ($0.15); 1 tsp salt, divided ($0.05); ½ tsp freshly cracked black pepper, divided ($0.02); 4 boneless, skinless chicken thighs (about 1.3 lbs.) ($5.15); 1 Tbsp olive oil ($0.16); 1 Tbsp butter ($0.14); 1 small yellow onion, diced ($0.39); 1 red bell pepper, diced ($1.59); 2 cloves of garlic, minced ($0.16); 1 ¼ cup uncooked orzo pasta ($1.25); 2 cups chicken broth ($0.34); ½ pint grape tomatoes, halved ($1.50); 2 Tbsp lemon juice ($0.79); ⅓ cup pitted kalamata olives ($1.45); 2 Tbsp fresh chopped parsley ($0.14)

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Ingredients

1 tsp paprika ($0.10)

½ tsp dried thyme ($0.05)

½ tsp garlic powder ($0.05)

1 ½ tsp dried oregano, divided ($0.15)

1 tsp salt, divided ($0.05)

½ tsp freshly cracked black pepper, divided ($0.02)

4 boneless, skinless chicken thighs (about 1.3 lbs.) ($5.15)

1 Tbsp olive oil ($0.16)

1 Tbsp butter ($0.14)

1 small yellow onion, diced ($0.39)

1 red bell pepper, diced ($1.59)

2 cloves of garlic, minced ($0.16)

1 ¼ cup uncooked orzo pasta ($1.25)

2 cups chicken broth ($0.34)

½ pint grape tomatoes, halved ($1.50)

2 Tbsp lemon juice ($0.79)

⅓ cup pitted kalamata olives ($1.45)

2 Tbsp fresh chopped parsley ($0.14)

Instructions

1 In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.

2 Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

3 Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.

4 In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.

5 Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.

6 Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.

7 After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

8 Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!