Lemon Dijon Chicken and Orzo

• total time: 25 minutes

Ingredients

6 Chicken thighs

1 ½ Cups Orzo

6 tablespoons Koops Dijon Mustard

1 whole lemon

1/2 a container baby kale (Chopped Kale or spinach would work too)

1/4 cup dry white wine

2 - 3 cups broth

Garlic - Measure with your heart!

Butter

Olive oil

Salt & Pepper

Directions

Preheat oven to 425°

Coat chicken thighs in 3 tablespoons Koops’ Dijon, garlic, olive oil, salt and pepper.

In a large oven safe pot. Sear the chicken in the pot with olive oil. In the stove top. Brown both sides, Chicken does not need to be cooked through yet.

Take chicken out of the pot. Add in butter, garlic and sliced lemon. Brown lemon sliced

Add in white wine. Bring to a boil.

Add broth, bring to a boil.

Toss orzo and kale into the pot. stir and bring to a boil.

Add Chicken back to the pot. And put in the oven, uncovered.

When the orzo is done and Chicken is cooked through, the dish is finished baking! Mine baked for about 25 minutes.

TIP* If the dish is still too “broth-y” stir and throw back in the oven till liquid boils off.

Enjoy!