# What You Need:
→ Proteins
01 - 4 boneless skinless chicken thighs (approximately 1.1 pounds), cut into bite-sized pieces
→ Pasta & Grains
02 - 1 cup (6.3 ounces) orzo pasta
→ Vegetables
03 - 1 cup (5 ounces) 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 - 2½ cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper
→ Fats
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large deep skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Sauté for 5 to 6 minutes until lightly golden on all sides. Transfer chicken to a plate, leaving rendered fat in the skillet.
02 - Add chopped onion to the same skillet and cook for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Stir orzo pasta into the skillet, coating it thoroughly with the oil and aromatics. Cook for 1 to 2 minutes, stirring frequently, until the pasta develops a light golden color and nutty aroma.
04 - Pour in chicken broth and add oregano, lemon zest, and half of the chopped parsley and dill. Bring the mixture to a gentle simmer, stirring to combine.
05 - Return the chicken and any accumulated juices to the skillet. Cover with a lid and reduce heat to maintain a steady simmer. Cook for 10 minutes, stirring occasionally to prevent sticking.
06 - Stir in frozen green peas and fresh lemon juice. Continue cooking uncovered for 5 to 8 minutes, stirring frequently, until orzo is al dente and most of the liquid has been absorbed. Remove from heat and adjust seasoning if necessary.
07 - Sprinkle remaining fresh parsley and dill over the top. Serve immediately while warm, allowing the residual heat to wilt the fresh herbs slightly.
