
Greek Lemon Chicken with Herb Orzo
Pan-seared lemony chicken thighs cooked with onion, based for herb orzo and finished with feta, dill and parsley.
- 400 g chicken thighs boneless
- 150 g orzo pasta
- 2 whole lemons
- 3 tbsp olive oil
- 3 cloves garlic
- 5 g dried oregano
- 400 ml chicken stock
- 150 g cherry tomatoes
- 100 g feta cheese
- 15 g fresh dill
- 15 g fresh parsley
- 1 small red onion
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Add to a shopping listHow the shopping list works →- Step 1
Cut chicken thighs into bite-sized pieces and season with salt and pepper
- Step 2
Zest and juice both lemons, keeping zest and juice separate
- Step 3
Mince garlic and finely chop red onion
- Step 4
Heat 2 tbsp olive oil in large pan over medium-high heat
- Step 5
Cook chicken pieces 6-7 minutes until golden and cooked through
- Step 6
Remove chicken and add onion to same pan, cook 3 minutes
- Step 7
Add garlic and oregano, cook 1 minute until fragrant
- Step 8
Add orzo and stir 2 minutes to toast slightly
- Step 9
Pour in hot chicken stock and half the lemon juice, bring to boil
- Step 10
Simmer 12-15 minutes stirring occasionally until orzo is tender
- Step 11
Halve cherry tomatoes and add to pan with cooked chicken
- Step 12
Stir in remaining olive oil, lemon juice and lemon zest
- Step 13
Roughly chop dill and parsley, crumble feta cheese
- Step 14
Serve orzo topped with herbs and crumbled feta
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