NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 cup dry orzo pasta

1 cup sliced cremini mushrooms

1 tsp extra virgin olive oil

0.5 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp dried oregano

1 clove garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped parsley

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

• 3

  In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for another 30 seconds until fragrant.

• 4

  Stir in the dry orzo, toasting it slightly with the mushrooms for 1 minute.

• 5

  Pour in the chicken broth and lemon juice. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 8-10 minutes or until the orzo is tender and the liquid is mostly absorbed.

• 6

  Return the chicken thighs to the skillet to warm through. Garnish with fresh chopped parsley and an extra squeeze of lemon if desired before serving.