One Pot Greek Chicken with Orzo

Ingredients

Marinade

• 4 Chicken Breasts

• 1 Cup Greek Yogurt

• 1 TBL Oregano

• 1 TBL Smoked Paprika

• 1 TBL Coriander

• 1 TBL Cumin

• Juice of 1 Lemon

• 1 Teas Salt

• 1 Teas Pepper

Orzo

• 1 Cup Orzo

• 2 Cups Chicken Stock

• 1/4 Cup White Wine

• 3/4 Cup Marinated Artichokes

• 3/4 Chopped Tomatoes

• 1/4 Cup Chopped Pitted Kalamata Olives

• 1/4 Cup Crumbled Feta

• 1 Thinly Sliced Lemon

• 1 Clove Minced Garlic

• 2 Tablespoon EVOO

• Salt/Pepper

Directions

Whisk together marinade ingredients in a large bowl. Add chicken breasts to bowl and coat evenly. Refrigerate for 3 hours or overnight.

Preheat oven to 375 degrees.

Heat 2 TBL EVOO in skillet over medium high heat. Add chicken and lemon slices to pan. Sear chicken 3-4 minutes each side until golden, remove from heat and set aside. Leave lemon slices in pan and turn 3-4 times until browned and soft.

Add artichokes hearts and tomatoes to pan with additional EVOO if needed. Sautee 5 minutes until tender. Add 1/4 cup wine and garlic to pan and stir to scrape all chicken bits from bottom of pan into sauce.

Add 1 cup orzo, 2 cups chicken stock, salt and pepper to pan and bring to boil.

Add kalamata olives and feta to pan and give a quick stir. Place chicken back in pan, cover, and put in oven for 20-25 minutes at 375 until chicken is cooked through and orzo has cooked.

Remove from oven, fluff with fork, serve.