Greek lemon chicken with orzo

• 300 g chicken thighs, boneless skinless
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 100 g orzo, uncooked
• 350 ml chicken broth
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 50 g feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. 1

   Season the chicken thighs with salt, pepper and oregano.

2. 2

   Heat the olive oil in a large skillet and brown the chicken on both sides, then remove.

3. 3

   Add the onion and garlic to the pan and cook until soft.

4. 4

   Stir in the orzo, chicken broth and lemon juice, then return the chicken to the pan.

5. 5

   Cover and simmer for 15 minutes, until the orzo is tender and the chicken is cooked through.

6. 6

   Scatter with feta and parsley before serving.