ONE-POT MEDITERRANEAN CHICKEN WITH ORZO - EMILY BITES

One-Pot Mediterranean Chicken with Orzo - Emily Bites image

Provided by @MakeItYours

Number Of Ingredients 15

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4 (5 oz each) uncooked boneless, skinless chicken breasts ((20 oz total))
A sprinkle of salt and pepper
1 tablespoon olive oil
4 oz uncooked orzo (use wheat orzo if following the myWW Purple plan)
1 (14.5 oz) can low sodium chicken broth
2 cups torn fresh spinach leaves
16 pitted kalamata olives
1 oz dry-packed julienne cut sun-dried tomatoes
1 tablespoon fresh lemon juice
½ of a lemon (cut into wedges)
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

Pre-heat the oven to 400 degrees. On a cutting board, sprinkle the chicken breasts on both sides with salt and black pepper as desired.
Pour the olive oil into a 4-5 QT Dutch oven and bring over med-high heat. Once the oil is hot, Add the chicken breasts and brown the outsides in the oil for about 5 minutes, flipping once in the middle to get both sides. Stir in all remaining ingredients (orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice, lemon wedges, oregano, basil, rosemary, salt and pepper) to combine.
Cover the Dutch oven and transfer it to the heated oven. Bake for 25 minutes or until the chicken breasts are cooked through and orzo is tender. Stir together, remove the lemon rinds and serve.