Lemon Olive Chicken with Orzo

Recipe time!

So, at the last Friends of the Library Book sale (if you aren't aware of them, they are in the fall and spring and you can get books for ridiculously cheap prices - I'm talking like a quarter for kids books and fifty cents to a dollar for adult books.  I have found a large number of treasures!) I snatched a copy of the 2012 Taste of Home's Healthy Cooking (for FIFTY CENTS!) and have found a number of recipes that I've wanted to try.  Here is the one we had last week:

Lemon Olive Chicken with Orzo

4 Boneless, skinless chicken thighs (I used breasts because that's what I had on hand)
1 Tbsp. olive oil
1 can (14 1/2 oz)  chicken broth
4 lemon wedges
1/2 cup pitted Greek olives, sliced
1 Tbsp. lemon juice
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper

1) In a large non-stick skillet, brown chicken in oil, drain and set aside.  Add broth to skillet, stir to loosen browned bits from pan.

2) Bring to a boil.  Stir in orzo, lemon wedges, olives, lemon juice, oregano, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 5 minutes, stirring occassionally.

3) Return chicken to skillet.  Cover and cook for 5-7 minutes or until chicken juices run clear and pasta is tender.

This dish had great flavor and textures, I think it would be a great spring dish and would perhaps even dice up the chicken and you could bring it as a cold salad to a party. 

Bon appetit!