# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs), cut into bite-sized pieces
→ Pasta & Grains
02 - 1 cup orzo pasta
→ Vegetables
03 - 1 cup 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 - 2.5 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh dill, chopped or 1 tsp dried dill
10 - 1 tsp dried oregano
11 - 0.5 tsp salt, or to taste
12 - 0.25 tsp black pepper
→ Fats
13 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
02 - Add chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until lightly golden. Transfer to a plate.
03 - In the same skillet, add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in orzo, coating it thoroughly in the oil and aromatics for 1–2 minutes.
05 - Pour in chicken broth and add oregano, lemon zest, and half of the parsley and dill. Bring to a simmer.
06 - Return chicken and any accumulated juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
07 - Add peas and lemon juice. Continue cooking uncovered for 5–8 minutes, stirring frequently, until orzo reaches al dente texture and most liquid is absorbed.
08 - Remove from heat. Adjust seasoning as needed. Garnish with remaining fresh herbs and serve warm.
