This recipe was amazingly delicious! I love Greek salads with marinated chicken ontop so I decided to try my hand at another way of making Greek chicken. Hope you try it and love it❤️ The leftovers are even better!
3 tablesp olive oil
1 teasp basil
Salt & Pepper
6 to 8 boneless, skin on chicken thighs and breasts
3 lg. cloves garlic, chopped
1 1/2 orzo pasta, uncooked
16 oz. chicken broth
1 cup kalmata olives, halved
1 tsp fresh dill weed
1 tsp lemon zest
2 handfuls baby spinach (1/2 bag)
1/2 to 1 cup feta cheese (use some for garnish)
1 jar of oiled roasted red peppers or sautéed softened fresh red peppers, cut into strips
1/4 cup finely sliced red onion
Preheat oven 400 degrees!
Heat oil in a large, oven safe skillet over medium high heat. Season chicken with basil, salt and pepper on both sides and sear skin side down first, then turn and sear the other side. Transfer the skillet to oven and cook an additional 10 to 15 minutes until chicken is cooked through. Carefully remove skillet from oven and transfer chicken to a plate, keep warm. Drain any large amts. of excess fat from skillet and discard.
Return that skillet to the stove top, over med. heat saute the garlic and onion until fragrant and soft, then add in the orzo, chicken broth and olives. Bring mixture to a boil, reduce heat, and simmer covered about 20 mins. or until pasta is tender.
Once orzo is to your liking, stir in the fresh dill weed, lemon zest, peppers and spinach, tossing until the spinach wilts slightly. Return the chicken to the skillet and warm. Top with the feta cheese & some extra roasted red peppers if desired. ❤️ Enjoy!