Lemon and Olive Chicken

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 into rounds and cut the second one in half.

3. Cook the chicken In a skillet over medium-high heat, add 1 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

180gOrzo

2unitLemon

50gFeta Cheese

40gBaby Spinach

120gGreen 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

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg