Kalamata Lemon Chicken

Ingredients:

• 1 to 1-1/4 lb Skinless, boneless chicken thighs
• 1 tbsp The Olive Grove’s Grapeseed oil
• 2/3 c The Olive Grove’s Orzo
• 1/2 c The Olive Grove’s drained, pitted Kalamata olives
• 1 - 14 oz can Chicken broth
• 1/2 Lemon, cut into wedges
• 2 tbsp The Olive Grove’s Lemon extra virgin olive oil
• 1 tsp Dried Greek seasoning
• Fresh snipped oregano (optional)
• Hot chicken broth (optional)

Directions:

Preheat oven to 400. In a 4-quart Dutch oven, brown chicken in grapeseed oil over medium-high heat for 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon olive oil, Greek seasoning and salt and pepper. Cover; bake for 35 minutes or until chicken is tender and cooked through.

Serve in shallow bowls with additional broth, if desired. Top with oregano. Makes 4 servings.