Only the chicken needs to be prepped for this succulent one-pot wonder. This lemon chicken orzo is reminiscent of what you get at a Greek restaurant. The challenge is waiting the two or three hours while it's cooking.
Ingredient:
2 tablespoons canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1-1/2 cups chicken stock
2 teaspoons Greek seasoning
1/2 teaspoon garlic powder
1 cup uncooked orzo pasta
1/3 cup chopped pitted Greek olives
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
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