Lemon-Olive Chicken With Orzo

• 1 tablespoon olive oil
• 4 boneless skinless chicken thighs (about 1 pound)
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2/3 cup uncooked whole wheat orzo pasta
• 1/2 medium lemon, cut into 4 wedges
• 1/2 cup pitted Greek olives, sliced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper

1. In a
2. , heat oil over medium heat. Brown chicken on both sides; remove from pan.
3. Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
4. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170u0b0.

olive oil, chicken, chicken broth, whole wheat orzo pasta, lemon, olives, lemon juice, oregano, pepper

Taken from www.tasteofhome.com/recipes/lemon-olive-chicken-with-orzo/ (may not work)