1/4cupSignature SELECT roasted red bell pepperschopped
1/4cupfinely diced purple onion
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Season chicken thighs (or breasts) with oregano, salt and pepper on both sides and sear chicken in skillet for 5 minutes. Flip and sear the other side for an additional 5 minutes.
Remove chicken from skillet and place on plate. (chicken will not be cooked through at this time)
Return the skillet to the stove top over medium heat. Add ½ tablespoon olive oil and sauté the garlic and red onion until fragrant (2 minutes) and then add in the orzo, roasted red peppers, chicken broth and olives. Add the chicken back to the skillet. Bring mixture to a boil, reduce heat, and simmer covered for 15 minutes, or until orzo pasta is tender and chicken is cooked through.
Note: You could also transfer the skillet to a 350 degree preheated oven after bringing the liquid to boil if you wanted to finish in the oven rather than on the stove top.
Remove the chicken to plates and to the orzo, stir in the fresh chopped dill, lemon zest, lemon juice and spinach, stirring until the spinach wilts slightly. Top with the feta cheese and enjoy!