Creamy One-Pot Lemon Feta Chicken with Orzo

• 份量: 4 servings

配料

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon turmeric

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 ½ pounds boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

1 large shallot (halved and thinly sliced)

3 garlic cloves (minced)

½ teaspoon red pepper flakes

1 teaspoon Dijon mustard

½ cup white wine

1 cup orzo

2 cups low-sodium chicken broth

Zest of ½ lemon

2 tablespoons lemon juice

½ teaspoon kosher salt

1 tablespoon chopped fresh oregano leaves (plus more for serving)

1 tablespoon chopped fresh parsley leaves

¾ cup feta crumbles (divided)

lemon wedges (for serving)

步骤

Preheat oven to 375℉.

In a small bowl, combine your spice mix.

Pat the chicken dry then season both sides generously with the spice mix. In a large oven-safe deep skillet, heat the oil over medium-high heat. In a single layer, add the chicken and cook until browned on both sides, about 3 minutes per side then remove from skillet and set aside. The chicken will finish cooking in the oven.

Reduce heat to medium, add the shallot, garlic, and crushed red pepper flakes and sauté for 2 minutes. Add the Dijon and wine, stirring and scraping up any brown bits. Reduce by half.

Add the orzo, chicken broth, lemon zest, lemon juice, salt, oregano, parsley, and ½ cup of the feta crumbles. Stir to combine then nestle the chicken (and any of its juices) into the skillet. Transfer to the oven and bake for about 15, until orzo is almost cooked through.

Carefully remove from the oven and top with the remaining ¼ cup feta crumbles. Transfer back into the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.

Remove from the oven and garnish with more oregano. Serve with lemon wedges.

营养

• 卡路里: 521 kcal
• 总脂肪: 22 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 12 g
• 反式脂肪: 0.03 g
• 胆固醇: 187 mg
• 钠: 1405 mg
• 总碳水化合物: 35 g
• 膳食纤维: 3 g
• 总糖: 2 g
• 蛋白质: 45 g