Greek Baked Chicken Orzo

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For Chicken:

2 tsp dried oregano

1 tsp all-natural sweet paprika

1 tsp all-natural coriander

1 tsp each kosher salt and black pepper

1.5 lb boneless, skinless chicken thighs

½ lemon, juice of

Private Reserve Greek extra virgin olive oil

subheading: For Orzo:

Private Reserve extra virgin olive oil

1 Green bell pepper, cored and sliced into rounds

2 cups chopped yellow onion

1 red bell pepper, cored and chopped

6 garlic cloves, chopped

2 cups canned peeled plum tomatoes

2 cups chicken broth

1 tsp dried oregano

1 tsp sweet paprika

Kosher salt and black pepper

2 cups dry uncooked orzo pasta (or whole grain orzo if you have it)

Directions at themediterraneandish.com

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