Ingredients
1 pound boneless skinless chicken breasts
1½ teaspoons dried oregano
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 cup dry (uncooked) orzo
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 yellow bell pepper, sliced
1 can (14 ounces) quartered artichoke hearts, drained
1 can (15 ounces) chickpeas, drained
1½ - 2 cups low-sodium chicken broth
2 tablespoons olive oil
Zest & juice of 1 lemon
½ cup crumbled feta cheese
Freshly chopped dill, for garnish
Tools Needed
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Bake with Me
Preparation
Preheat oven to 375℉. Lightly grease a large dutch (5-7 quarts) and set aside.
Place the chicken breasts onto a cutting board and cut into large chunks. Season the chicken with oregano, paprika, thyme, salt, and pepper. Mix well and allow to rest on the cutting board.
Add orzo, onion, garlic, tomatoes, bell pepper, artichoke hearts, chickpeas, 1½ cups chicken broth, olive oil, lemon zest, and lemon juice. Mix well. Nestle the chicken over the orzo mixture.Â
Bake, covered, in the preheated oven for 30 minutes, stirring halfway through. Remove the lid and cook for an additional 10-15 minutes, or until the orzo is tender, most of the liquid has been absorbed, and the chicken has reached an internal temperature of 165℉.Â
Remove from the oven and top with feta cheese then allow to cool for 5 minutes. Garnish with dill and serve.
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