Greek Chicken

This is a simple, light, all in one dinner that takes less than one hour from start to finish.

Greek Chicken

442kcal

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Prep 10 minutes mins

Cook 45 minutes mins

Total 55 minutes mins

Light. Easy. Lemony.

Servings 4

Course Main Course

Cuisine Greek

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 4 chicken thighs I used boneless, skin on
• ▢ half jar Kalamata olives drained, roughly 1/2 cup
• ▢ 1 12 oz package frozen artichoke hearts - thawed https://www.instacart.com/landing?product_id=16961234&retailer_id=231&region_id=1810446371&rid=166206183&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_food_nj_nocity_newengen_updated_GMC&utm_content=accountid-8145171519_campaignid-8282499832_adgroupid-88152525831_device-c&gclid=Cj0KCQiAsbrxBRDpARIsAAnnz_OTKvymPw0H6v5NycQnUh0f-QRTj8-CShVXMrGWOSV-Qmb-txo8VoEaAp3nEALw_wcB
  
  
• ▢ 2 lemons large
• ▢ 1 9 oz fresh spinach washed, dried and stemmed
• ▢ 3 tbsp olive oil divided
• ▢ 1 pat butter
• ▢ 1/2 tsp garlic powder
• ▢ 2 tsp dried oregano
• ▢ 1 16 oz box orzo
• ▢ 3/4 cup feta
• ▢ 1/4 cup chicken broth low sodium

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Equipment

• ▢
  heavy pan that can go from stovetop to oven
• ▢
  bowl

Method

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1. Preheat oven to 400°
2. Wash and dry lemons and zest them. Set lemons aside for later
3. Pat chicken dry, sprinkle with salt and pepper to taste and cover with garlic and lemon zest
4. Heat a pot of water for the pasta and add salt
5. Heat olive oil in pan and sear chicken, skin side down for five minutes, flip chicken
6. Juice 1 lemon into a separate bowl. Add two tablespoons of olive oil and a 1/4 cup of chicken broth and 1 tsp of oregano. Emulsify with a whisk and pour over chicken.
7. Bake for 20 minutes
8. Meanwhile, cook the orzo according to the package and reserve 1 cup of pasta water. Drain pasta and put to the side
9. Cut the remaining lemon in half. Slice one half into quarters for serving and juice the other half.
10. Add the spinach to the pasta pot and slowly add enough chicken broth to cook the spinach. This will take only a couple of minutes to wilt.
11. Once wilted, add the orzo and a 1/2 cup of feta and slowly add the pasta water mixed with the juice of 1/2 lemon and butter to bond it all together
12. add 1/4 cup of feta to the chicken and bake for another 10 minutes
13. Let the chicken rest for 5 minutes before serving
14. Plate the pasta and spinach onto a large bowl or platter and place the chicken on top. Place the quarters of lemon and serve.

Nutrition

Calories442kcalCarbohydrates7gProtein23gFat36gSaturated Fat11gCholesterol138mgSodium465mgPotassium335mgFiber2gSugar3gVitamin A238IUVitamin C30mgCalcium162mgIron1mg

Notes

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