Sunday, January 3, 2010

Lighten Up with Mediterranean Chicken

Kalamata-Lemon Chicken

6 boneless, skinless chicken thighs
1 tablespoon olive oil
2/3 cup uncooked orzo
½ cup drained, pitted kalamata olives
1 (14-oz.) can chicken broth or 2 cups broth
½ lemon, cut into wedges
1 tablespoon lemon juice
1 teaspoon Greek seasoning
¼ teaspoon salt
¼ teaspoon black pepper
Hot chicken broth, if desired
Fresh snipped oregano, if desired

Preheat oven to 400 degrees. Brown chicken thighs in a 4-quart Dutch oven over medium-high heat for 5 minutes, turning once. Stir in orzo, olives, chicken broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Cover, bake for 35 minutes or until chicken is tender and no longer pink. Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

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