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Lemon and Olive Chicken Thighs

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Lemon and Olive Chicken Thighs

with spinach, green pea, dill and feta orzo salad

Informations supplémentaires
30 min. | 687 kcal | easy | Even better the next day | Printable version
1. Cook the orzo Bring a pot of salted water to a boil. Add the orzo and cook for 4-5 minutes. Add the green peas and cook another 1-2 minutes. Drain, rinse with cold water and set aside.
2. Setup Chop the shallot, the garlic, the dill, the oregano and the spinach. Slice one lemon and cut the second one in half.
3. Cook the chicken In a skillet over medium-high heat, add a tbsp of butter and a drizzle of oil. Add the lemon slices and cook for 1-2 minutes on each side. Remove and reserve. In the same pan over medium-high heat, add a drizzle of olive oil. Add the chicken thighs, season with salt and pepper and cook for 2 minutes on each side. Remove and reserve.
4. Assemble and simmer In the same pan, add the shallots and cook for 1-2 minutes. Add the juice of half a lemon, the olives, garlic, the oregano and 1/2 2P | 1/3 3P cup of water. Return the chicken thighs to the pan, cover and cook for 7-9 minutes over medium low heat.
5. Make the orzo salad In a bowl, combine the orzo, the green peas, the spinach, the dill, the crumbled feta, the juice of half a lemon and a drizzle of olive oil.
6. Plate your dish Serve the chicken with the olives and the grilled lemon. Serve with the orzo salad. It's possible to serve the children's plate without the grilled lemon. Bon appétit!
360gChicken Thighs
140gOrzo
2unitLemon
50gFeta Cheese
40gBaby Spinach
120mlGreen Peas
2unitGarlic Clove(s)
1unitOregano and Dill
120mlGreen Olives
1unitShallot
What you need Pot, strainer, pan, bowl.
687 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 61g
20%
fat 31g
48%
cholesterol 140mg
47%
fiber 6g
24%
protein 40g
saturated 8g
40%
sodium 977mg
41%
sugar 5g
trans 0g