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mediterranean lemon chicken with artichokes and orzo

(1 rating)
Recipe by
Lisa Neilson
ISLAND LAKE, IL

I like this pasta dish because it's different and tastes exotic. Doesn't take a long time to prepare. You could also add capers for an extra touch. If you don't have orzo on hand, bow tie pasta works too.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Saute

Ingredients For mediterranean lemon chicken with artichokes and orzo

  • 6 oz
    orzo pasta
  • 1/2 c
    kalamata olives, pitted
  • 1/2 lb
    boneless skinless chicken, cut into bite size pieces
  • 3/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 sm
    cans artichoke hearts in brine, drained and quartered
  • 3
    garlic cloves, minced
  • 1 1/2 tsp
    fresh oregano leaves or 1/2 teaspoon dried
  • 1 c
    chicken broth
  • 2 Tbsp
    fresh lemon juice

How To Make mediterranean lemon chicken with artichokes and orzo

  • 1
    Cook the orzo according to package directions. Drain and transfer to a large bowl. Stir in olives. Keep warm.
  • 2
    Sprinkle the chicken with salt and pepper. Spray a large nonstick skillet with nonstick spray and cook until browned. Transfer chicken to a plate.
  • 3
    Add the artichoke hearts, garlic, and oregano to the skillet. Cook, stirring constantly until fragrant. Return the chicken to the skillet and add the broth and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
  • 4
    Add chicken and artichoke mixture to pasta in large bowl. Serve with a smile!

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