yikesadoodle!

A lemony chicken in whole wheat orzo, best with goat/sheep feta and cilantro. Serve with veggies on the side or no!

Ingredients

• 8 chicken thighs
• Lemon pepper seasoning
• Olive oil
• Garlic
• 4 cups chicken broth
• Cilantro to taste
• 2 cups whole wheat orzo
• Feta, crumbled
• Sliced lemon (optional)

Directions

1. Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning.
2. Heat a large, deep skillet over medium flame. Add olive oil. When the oil is hot, add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about 12 minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.
3. While the thighs are browning, mince garlic and roughly chop cilantro.
4. After removing the chicken from the skillet, pour off some of the excess fat and turn the heat down to low. Add the garlic and sauté for about a hot second. Add the chicken broth and stir to deglaze the pan.
5. Add about half of the chopped cilantro and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up. Place sliced lemon on top of chicken, if desired.
6. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender.
7. After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, stir to mix.
8. Sprinkle the remaining cilantro over top along with crumbled feta.

Recipe based on X, with modifications to taste.