Mediterranean Lemon Herb Chicken with Orzo

Pat chicken thighs dry and cut into 1-inch pieces. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Remove chicken from skillet and set aside.

Add 1 cup orzo pasta to the same skillet and toast for 2-3 minutes over medium heat, stirring frequently, until lightly golden.

Stir in 2 cloves minced garlic and 1 teaspoon dried oregano, cooking for 1 minute until fragrant.

Pour in 2 cups chicken broth and the juice and zest of 1 lemon. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until orzo is tender and most of the liquid is absorbed.

Return the cooked chicken to the skillet with the orzo. Stir gently to combine and heat through for 2 minutes.

Garnish with 0.25 cup fresh chopped parsley before serving.