Skillet Lemon Pepper Chicken and Orzo with Feta Sauce

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

6 chicken thighs or breasts (skin on or off)

1/4 cup extra virgin olive oil

1/3 cup plain Greek yogurt

1 tablespoon lemon zest

1 tablespoon dijon mustard

4 cloves garlic, chopped

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon onion powder

salt and black pepper

6 slices thick-cut bacon, chopped

2 tablespoons salted butter

1 1/2 cups orzo pasta

2 cups chopped broccoli

1/4 cup sliced pepperoncini

freshly chopped dill/basil, for serving

4-6 ounces feta cheese

1/4 cup plain Greek yogurt

1 clove garlic, chopped

2 tablespoons lemon juice

smoked paprika and chili flakes, to taste

Directions

1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, dijon, garlic, thyme, paprika, onion powder, and season with 1 teaspoon pepper and salt. If time allows, marinate for 30 minutes or overnight.

2. Preheat the oven to 425° F.

3. Add the chicken to a large skillet set over medium heat. Sear on both sides until golden, 3-5 minutes. Remove from the skillet.

4. Add the bacon and cook until crispy, 5 minutes. Add the butter and orzo. Cook until the orzo is toasted, about 2 minutes. Add 3 cups of water and the broccoli. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Add the pepperoncini. Bake, uncovered, for 15 minutes or until the chicken is cooked.

5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika and a pinch of red pepper flakes.

6. Serve the chicken and orzo topped with the feta sauce and dill or basil.

Nutrition

• Calories: 741 kcal