Greek Lemon Chicken Orzo with Heirloom Tomatoes & Corn

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 1 1/4 cups orzo pasta
• 1 lb diced heirloom tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 4 cups baby spinach
• 4 oz crumbled feta cheese
• 1/3 cup halved Kalamata olives
• 2 lemon
• 3 garlic cloves
• 1 1/2 tsp dried oregano
• 3 tbsp olive oil
• 2 1/2 cups chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh dill or parsley

Instructions

1. 1Pat the chicken thighs dry and season generously with oregano, salt, pepper, and the zest of one lemon. Heat two tablespoons of olive oil in a large deep skillet or sauté pan over medium-high heat.
2. 2Add the chicken and sear until deeply golden on both sides and cooked through to 165°F, about 5 to 6 minutes per side. Transfer to a plate and tent loosely with foil.
3. 3In the same pan, lower the heat to medium and add the remaining olive oil plus the minced garlic. Cook just until fragrant, about 30 seconds, then stir in the dry orzo and toast it, stirring constantly, until it smells nutty, 1 to 2 minutes.
4. 4Pour in the chicken broth and the juice of one lemon, scraping up any browned bits from the bottom of the pan. Bring to a simmer, cover, and cook until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
5. 5Stir in the fresh corn kernels and diced heirloom tomatoes. Cook uncovered for 2 to 3 minutes so the corn softens slightly and the tomatoes release their juices into the orzo.
6. 6Add the baby spinach in handfuls, folding until just wilted by the residual heat. Taste and adjust seasoning with more salt, pepper, or lemon juice.
7. 7Slice the rested chicken into strips and nestle it back into the pan. Scatter crumbled feta, halved olives, and chopped fresh herbs over the top.
8. 8Finish with an extra drizzle of olive oil and the remaining lemon zest. Serve warm in shallow bowls or portion into containers for make-ahead lunches that reheat beautifully.
9. 9If packing cold, the dish is also excellent at room temperature; just give it a squeeze of fresh lemon before eating to wake up the flavors.