This is a repost from last yr but I just wanted to share it again because its just another simple but delicious dish you’ll love❤ This past Holiday while staying at my daughters we did a international week and made this and other simple recipes for all culinary tastes….Italian, Mexican, Greek, Chinese and really good old fashion American meat and potatoes! It was fun and even my grandchildren surprizingly enjoyed eating some of it😁 I wish you all a Happy New Year,”Yamas”…to your health!
2 tbsp olive oil
1 tsp oregano
Salt and Pepper
6 to 8 boneless, chicken thighs
3 cloves garlic, minced
1 cup orzo pasta, uncooked
14oz. chicken broth
1 cup kalmata olives, halved
1 tsp fresh dill weed
1 tsp lemon zest
12 oz bag baby spinach leaves, torn
1 cup feta cheese
1 jar of roasted red bell pepper strips, divided
1 small purple onion, diced
Heat oil in a large skillet over medium high heat. Season chicken thighs with oregano and salt & pepper on both sides and sear skin side down in skillet till browned then flip and sear the other side the same. Once you feel Chicken is done carefully remove from skillet and transfer to a plate to keep warm. Drain lg. amts of excess fat from skillet if needed and return the skillet to the stove top over medium heat. Saute the garlic and red onion until fragrant then add in the orzo, chicken broth, 1/2 of the roasted red peppers and the olives. Bring mixture to a boil, reduce heat, and simmer covered for about 15 minutes, or until pasta is tender.
Stir in the dill weed, lemon zest, and spinach, stirring until the spinach wilts. Return the chicken to the skillet and stir carefully with pasta mixture till heated through. Top with the feta cheese and the rest of the roasted red peppers….Enjoy!