Lemon Garlic Orzo with Chicken Thighs and Mediterranean Feta Salad

A nourishing 30 minute weeknight dinner

Cook time: 30 minutes

Servings: 4

Ingredients:

• 1 1/4 lbs boneless skinless chicken thighs

• 1/2 cup olive oil (divided)

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper

• 1 tsp poultry seasoning

• 1 tsp Italian seasoning

• 1 lb orzo

• 1/2 tsp red pepper flakes

• 3 cloves garlic - minced

• 1 large lemon (juice)

• 1/4 cup fresh dill - chopped

• 1 cup cherry tomatoes - halved

• 1 cup cucumber - chopped into bite-sized pieces

• 1/2 feta cheese

Directions:

1. Add halved tomatoes and chopped cucumbers to a bowl. Drizzle with 1 tablespoon oil, salt & pepper. Set aside.

1. Preheat oven to 425°F. Pat chicken dry and season with paprika, cayenne, poultry seasoning, salt & pepper. Add 3 tablespoons of oil to a hot cast iron pan over medium high heat. Place chicken in a single layer and sear on each side until golden, about 3 minutes per side. Once seared, sprinkle with Italian Seasoning, then place the pan in a preheated oven to finish cooking, about 10 minutes.

2. Cook orzo according to package - reserve 1/4 cup pasta water. While chicken and orzo cook, add 4 tablespoons oil to a pan over medium low heat. Add minced garlic and red pepper flakes until fragrant, about 5 minutes. Reduce heat to low - add orzo and reserved pasta water, stir to combine for 1 minute. Remove from heat and toss with 3 tablespoons chopped dill and juice of 1/2 lemon.

3. Assemble the dish: Add orzo, chicken, tomatoes and dill to a plate. Top veggies with crumbled feta and dill. Squeeze remaining lemon over the whole dish (adjust for your taste preference). Enjoy!