Lemon-Olive Chicken with Orzo

I made this during Quarantine and was totally out of Lemons so I used Oranges and orange juice and it was delicious.  I also used whole pitted Kalamata black olives.

Serves four

Ingredients

1 tablespoon olive oil

4 boneless skinless chicken thighs (about 1 pound)

1 can (14-1/2 ounces) reduced-sodium chicken broth

2/3 cup uncooked whole wheat orzo pasta

1/2 medium lemon, cut into 4 wedges

1/2 cup pitted Greek olives, sliced

1 tablespoon lemon juice

1 teaspoon dried oregano

1/4 teaspoon pepper

Directions

In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.

Add broth to skillet; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan.

 Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.

Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.