Ingredients
1 tablespoon olive oil4 boneless skinless chicken thighs (about 1 pound)1 can (14-1/2 ounces) reduced-sodium chicken broth2/3 cup uncooked whole wheat orzo pasta1/2 medium lemon, cut into 4 wedges1/2 cup pitted Greek olives, sliced1 tablespoon lemon juice1 teaspoon dried oregano1/4 teaspoon pepper
Preparation
In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
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.
Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.
