Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 boneless, skinless chicken thighs (about 1.25 lbs / 567g), cut into 1-inch pieces
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon dried thyme (2.5ml)
  • 1/4 teaspoon red pepper flakes (optional, 1.25ml)
  • 1 cup orzo pasta (200g)
  • 3 cups chicken broth (720 ml)
  • 1/2 cup dry white wine (optional, 120ml)
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • 1/2 cup chopped fresh dill (loosely packed) (40g)
  • 1/4 cup crumbled feta cheese (40g)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Add chicken pieces to the pot and brown on all sides. Season with salt and pepper. Don't worry about cooking them all the way through; they'll finish cooking later.
  3. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Add orzo pasta and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until orzo is cooked through and chicken is cooked through.
  4. Stir in lemon juice and fresh dill.
  5. Sprinkle with feta cheese and serve immediately.