Kalamata Lemon Chicken
From: Better Homes and GardensTo save time when preparing this chicken main dish, skip the browning step and place the ingredients into a baking dish. The baking time won't change, but your prep time will be knocked down to nearly nothing.
Servings: Makes 4 servings.
Prep: 10 mins
Total: 45 mins
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Ingredients
1 to 1-1/4 pounds skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Directions
1. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper.
2. Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). If desired, serve in shallow bowls with additional hot broth and top with snipped oregano. Makes 4 servings.
Nutrition Facts
Calories 309, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 91 mg, Sodium 837 mg, Carbohydrate 24 g, Total Sugar 1 g, Fiber 2 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 2%, Iron 12%. Exchanges: Starch 1.5, Lean Meat 3, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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