Mediterranean Lemon Chicken with Artichokes and Orzo
6 ozorzo pasta
1/2 ckalamata olives, pitted
1/2 lbboneless skinless chicken, cut into bite size pieces
2 smallcans artichoke hearts in brine, drained and quartered
3garlic cloves, minced
1 1/2 tspfresh oregano leaves or 1/2 teaspoon dried
1 cchicken broth
2 Tbspfresh lemon juice
How to Make Mediterranean Lemon Chicken with Artichokes and Orzo
- Cook the orzo according to package directions. Drain and transfer to a large bowl. Stir in olives. Keep warm.
- Sprinkle the chicken with salt and pepper. Spray a large nonstick skillet with nonstick spray and cook until browned. Transfer chicken to a plate.
- 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.
- Add chicken and artichoke mixture to pasta in large bowl. Serve with a smile!