Garlic Rosemary Chicken with Lemony Orzo

Garlic Rosemary Chicken with Lemony Orzo:

1 tbsp. chopped fresh rosemary

1 tbsp. chopped garlic

1/4 + 1 tbsp. cup extra virgin olive oil, divided

1 lemon

2 tsp. seasoned salt

1/2 tsp. black pepper

2 lbs. boneless, skinless chicken thighs

1 cup chopped onion

1 tsp. chopped garlic

1 1/4 cup orzo

1 (14.5 oz.) can + 3/4 cup low sodium chicken broth

1/2 tsp. salt

1/4 tsp. turmeric

1 rounded cup frozen chopped kale

1/4 cup grated Parmesan cheese

Grate lemon. Set aside the grated lemon rind. Cut and squeeze juice of 1/2 a lemon into a large zip lock bag. Add rosemary, 1 tablespoon garlic, seasoned salt, black pepper, and 1/4 cup olive oil. Zip bag and massage ingredients to blend. Add chicken thigh. Zip bag and thoroughly work marinade into chicken. Set aside for 15-20 minutes.

Preheat a large non-stick skillet on medium to medium high heat. Add 1 tablespoon olive oil. Remove chicken from marinade. Working in 2 batches brown chicken thighs, about 2 to 3 minutes on either side. Remove from pan and set aside. The chicken will finish cooking towards the end.

Scrape off any dark brown bits stuck to the bottom of the skillet and discard. Pour out excess fat, reserving 1 tablespoon in skillet. Place skillet back on medium heat. Add onion and garlic. Cook for two minutes, stirring frequently. Add orzo. Cook for 1 minute, stirring frequently. Increase heat to medium high. Add chicken broth, turmeric, salt, and kale. Bring to boil, stirring occasionally. Add Parmesan cheese and lemon zest. Stir well. Place chicken thighs back into skillet. Bring back to boil. Reduce heat to a simmer, cover loosely and cook for 10 minutes or until orzo is al dente. Makes 4 to 6 servings.

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