Google Amy's Cooking Adventures: Grecian Chicken & Orzo
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Tuesday, September 12, 2017

Grecian Chicken & Orzo


One skillet meal time again!  Don’t you just love these?  Fewer dirty pans and the meals are always crazy fast and super delicious!  This one is not different!

Tomatoes, mushrooms, lemon, and olives make up the flavor profile of this dish and it’s absolutely stunning.  Even people are aren’t very keen on olives (read: my entire family) with enjoy this time (they’ll just pass on the garnish thankyouverymuch).





Grecian Chicken & Orzo
Adapted from Taste of Home

1 tbsp extra virgin olive oil
1 ½ lb boneless skinless chicken breasts
2 roma tomatoes, seeded & diced
8 oz baby Portobello mushrooms, sliced
1 small onion, diced
1 clove garlic, minced
1 tbsp capers, drained
2 tbsp lemon juice
Salt & pepper
¼ tsp dried oregano
1/8 tsp dried thyme
1 tsp smoked paprika
1/8 tsp curry powder
1 1/3 cups orzo pasta
2 cups chicken broth
2 tbsp Kalamata olives, diced


Heat the olive oil in a large skillet over medium heat.  Add the chicken and brown on both sides, about 4 minutes per side. 

Add the vegetables and cook until tender. 

Stir in the capers, lemon juice, spices, orzo and chicken broth.  Bring to a simmer, then cover and cook for 10 minutes or until the pasta is tender and broth is absorbed. 


Stir in the olives and serve.




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Grecian Chicken & Orzo
Grecian Chicken & Orzo
Ingredients
  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breasts
  • 2 roma tomatoes
  • 8 ounces portobello mushrooms
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • 1/4 teaspoon oregano
  • 1/8 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon curry powder
  • 1 1/3 cup orzo pasta
  • 2 cups chicken broth
  • 2 tablespoons kalamata olives
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chicken and brown on both sides, about 4 minutes per side. Add the vegetables and cook until tender. Stir in the capers, lemon juice, spices, orzo and chicken broth. Bring to a simmer, then cover and cook for 10 minutes or until the pasta is tender and broth is absorbed. Stir in the olives and serve.
Details
Prep time: Cook time: Total time: Yield: 6 servings

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