Sun-Kissed Mediterranean Chicken with Herbed Orzo: A Weeknight Delight

👩‍🍳 Instructions

1. 1

   Pat chicken dry. In a bowl, toss chicken with 1 tbsp olive oil, oregano, thyme, garlic powder, salt, and pepper. Set aside.
2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add red onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 1 minute more.
3. 3

   Add cherry tomatoes, kalamata olives, and sun-dried tomatoes to the skillet. Cook 5-7 minutes, stirring occasionally, until tomatoes burst.
4. 4

   Push tomato mixture to one side. Add more olive oil if needed. Add seasoned chicken to the empty side and sear for 2-3 minutes per side until golden brown.
5. 5

   Pour in chicken broth, red wine vinegar, and honey. Stir everything together, scraping up browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until chicken is cooked through.
6. 6

   While chicken cooks, prepare orzo: In a separate saucepan, combine orzo with 2 cups broth and 1 tbsp olive oil. Bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until liquid is absorbed and orzo is tender. Fluff with a fork.
7. 7

   Once chicken is cooked, stir in fresh parsley and basil. Taste and adjust seasoning as needed.
8. 8

   Serve the Mediterranean chicken over fluffy orzo. Garnish with crumbled feta and a lemon wedge, if desired.