# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs, cut into bite-sized pieces
→ Pasta & Grains
02 - 1 cup orzo pasta
→ Vegetables
03 - 1 cup frozen green peas
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon
→ Liquids
07 - 2 1/2 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
→ Fats
13 - 2 tablespoons olive oil
# Steps to Follow:
01 - Warm olive oil in a large deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt and pepper, and sauté for 5 to 6 minutes until lightly golden. Remove and set aside.
03 - In the same skillet, cook chopped onion for 3 to 4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Stir in orzo, coating it with oil and aromatics, and cook for 1 to 2 minutes.
05 - Pour in chicken broth, add oregano, lemon zest, and half of the parsley and dill. Bring to a simmer.
06 - Return chicken and any juices to the skillet. Cover and simmer for 10 minutes, stirring occasionally.
07 - Stir in peas and lemon juice. Continue to cook uncovered for 5 to 8 minutes until orzo is al dente and liquid mostly absorbed.
08 - Remove from heat, adjust seasoning as needed, garnish with remaining herbs, and serve warm.
