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Lemon Olive Chicken with Orzo


1 serving: 345 calories, 17g fat (3g saturated fat), 76mg cholesterol, 636mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 1 starch, 3 lean meat, 2 fat

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Rate this recipe 4.7/5 (6 Votes)


  • 1 T. olive oil
  • 4 boneless skinless chicken thighs (about 1 lb.)
  • 1 14oz. can reduced sodium chicken broth
  • 2/3 c. uncooked whole wheat orzo pasta
  • 1/2 medium lemon, cut into 4 wedges
  • 1/2 c. pitted greek olives, sliced
  • 1 T. lemon juice
  • 1 tsp. dried oregano
  • 1/4 tsp. pepper


Cooking time 30mins
Adapted from


Step 1

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 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.


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