# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs), cut into bite-sized pieces
→ Pasta & Grains
02 - 1 cup (180 g) orzo pasta
→ Vegetables
03 - 1 cup (5 oz) frozen green peas
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
→ Liquids
07 - 2 1/2 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
→ Fats
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in orzo, coating it in the oil and aromatics for 1–2 minutes.
04 - Pour in chicken broth and add oregano, lemon zest, and half the parsley and dill. Bring to a simmer.
05 - Return chicken (and any juices) to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
06 - Add peas and lemon juice. Continue to cook uncovered for 5–8 minutes, stirring, until orzo is al dente and most of the liquid is absorbed.
07 - Remove from heat. Adjust seasoning if needed. Garnish with remaining herbs. Serve warm.
