Lemon and Olive Chicken Thighs

Informations supplémentaires

30 min. | 687 kcal | easy | Family | Printable version

1. Cook the orzo Bring a pot of water to a boil. Add the orzo and cook for 5-6 minutes. Add the green peas and cook another 2-3 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. 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 2-3 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, half of the garlic, the oregano and 2-3 tbsp of water. Lower the heat, return the chicken thighs, cover and cook for 5-6 minutes.

5. Make the orzo salad In a bowl, combine the orzo, the green peas, the spinach, the dill, the rest of the garlic, 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!

4unitChicken Thighs

140gOrzo

2unitLemon

50gFeta Cheese

60gBaby 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