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Per serving
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- 1
Heat the oven and prep the chicken
Preheat the oven to 400°F. Pat the chicken thighs dry and pound them lightly with a meat mallet so they are an even thickness. Season both sides with salt, pepper, and the dried oregano.
- 2
Bake the chicken
Arrange the thighs in a lightly greased 13x9-inch baking dish. Zest and juice one lemon over the top, then pour over 1/4 cup of the Greek vinaigrette. Bake uncovered for 30 to 35 minutes, until the chicken is no longer pink and reads 165°F at the thickest part.
- 3
Cook the orzo
While the chicken bakes, cook the orzo according to package directions. Drain, rinse briefly under cool water so it stops cooking, and toss with the olive oil so it does not clump.
- 4
Build the salad
Chop the cucumber, quarter the cherry tomatoes, and finely chop the red onion. Rinse and drain the chickpeas. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, until fragrant.
- 5
Toss it together
In a large bowl, combine the orzo, chickpeas, cucumber, tomatoes, red onion, almonds, and half the feta. Add the remaining 1/4 cup vinaigrette plus the zest and juice of the second lemon. Toss well and taste for salt.
- 6
Serve
Slice the chicken and serve it over the orzo salad. Scatter the remaining feta on top and spoon a little of the pan juices over the chicken.
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Greek Lemon Chicken with Chickpea Orzo Salad
Created by: CleanPlateClub
Ingredients
- 2 lb chicken thighs
- 1/2 cup greek vinaigrette
- 2 lemon
- 1 tsp dried oregano
- 8 oz orzo
- 15 oz chickpeas
- 1 cucumber
- 1 cup cherry tomatoes
- 1/2 red onion
- 1/4 cup almonds
- 1/2 cup feta cheese
- 1 tbsp olive oil
- salt and pepper
Instructions
- Heat the oven and prep the chickenPreheat the oven to 400°F. Pat the chicken thighs dry and pound them lightly with a meat mallet so they are an even thickness. Season both sides with salt, pepper, and the dried oregano.
- Bake the chickenArrange the thighs in a lightly greased 13x9-inch baking dish. Zest and juice one lemon over the top, then pour over 1/4 cup of the Greek vinaigrette. Bake uncovered for 30 to 35 minutes, until the chicken is no longer pink and reads 165°F at the thickest part.
- Cook the orzoWhile the chicken bakes, cook the orzo according to package directions. Drain, rinse briefly under cool water so it stops cooking, and toss with the olive oil so it does not clump.
- Build the saladChop the cucumber, quarter the cherry tomatoes, and finely chop the red onion. Rinse and drain the chickpeas. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, until fragrant.
- Toss it togetherIn a large bowl, combine the orzo, chickpeas, cucumber, tomatoes, red onion, almonds, and half the feta. Add the remaining 1/4 cup vinaigrette plus the zest and juice of the second lemon. Toss well and taste for salt.
- ServeSlice the chicken and serve it over the orzo salad. Scatter the remaining feta on top and spoon a little of the pan juices over the chicken.