Creamy Greek Chicken Orzo Bake, YUM!

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for juiciness)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Dijon Mustard
• 3 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dried Oregano
• 1 teaspoon Greek Seasoning Blend
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Orzo Pasta (dry)
• 2 cups Low‑Sodium Chicken Broth (high‑protein broth)
• 0.5 cup Feta Cheese (crumbled)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Make the Marinade

   In a mixing bowl combine olive oil, Dijon mustard, lemon juice, dried oregano, Greek seasoning, salt and pepper. Whisk until smooth.

   Time: PT5M

2. Marinate the Chicken

   Pat chicken thighs dry, then rub the marinade all over both sides of each piece. Let sit while the oven preheats.

   Time: PT2M

3. First Bake – Chicken

   Place the marinated chicken thighs skin‑side up in a 9‑x‑13 inch baking dish. Bake in a preheated oven at 400°F until the skin is golden and the internal temperature reaches 150°F (about 25 minutes).

   Time: PT25M

   Temperature: 400°F

4. Add Orzo and Broth

   Remove the dish from the oven. Sprinkle the dry orzo over the chicken, then pour the chicken broth and an extra tablespoon of lemon juice over everything. Gently stir to distribute the orzo without moving the chicken too much.

   Time: PT5M

5. Second Bake – Orzo Absorbs Liquid

   Return the dish to the oven and bake at 375°F for about 20 minutes, or until the orzo is tender and has absorbed most of the liquid.

   Time: PT20M

   Temperature: 375°F

6. Finish with Feta and Parsley

   Remove the pan from the oven. Sprinkle crumbled feta over the hot orzo so it melts slightly, then garnish with chopped fresh parsley. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g