Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound chicken breasts
- kosher salt and pepper
- 1 lemon, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups low sodium chicken broth
- 1/2 a bunch kale, roughly chopped
- Crumbled feta cheese
Directions:
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet to a plate.
3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.
4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the chicken broth to the skillet and de-glaze the pan. Stir in the kale. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the plate back into the skillet. Transfer to the oven and roast, covered for 15 minutes or until the chicken is cooked through.
5. Top with crumbled feta and serve!
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