Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Nutrition per recipe
Calories3049.1 kcal (152%)
Total Fat249.3 g (356%)
Carbs55 g (21%)
Sugars22.6 g (25%)
Protein150.7 g (301%)
Sodium4355.4 mg (218%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Chicken
6chicken thighs
bone-in, skin-on
4 Tbspolive oil
1 tspdried oregano
1 tspdried thyme
1 tspdried basil
1 tspsea salt
1 tspgarlic powder
1 tsponion powder
Orzo
Instructions
Step 1
To a large bowl, add chicken thighs, 2 TBSP olive oil, dried herbs, salt, garlic powder and onion powder. Mix well to coat chicken in herb marinade.* Let chicken marinate for at least 20 minutes.**
Step 2
Preheat oven to 400F. Heat a large cast iron skillet (or other oven-safe skillet) to medium heat with remaining 2 TBSP olive oil. Once oil is hot, place chicken skin side down and sear on both sides until golden brown (approx 3-4 mins per side). Remove from heat and set aside. To the same skillet, add diced onion, garlic and salt, and sauté until onions turn translucent (approx 5-6 mins). If necessary, add a splash of water to the pan to loosen any brown bits. Add apple cider vinegar, coconut milk and chicken stock or bone broth and bring to a simmer.
Step 3
Stir in orzo and spinach and bring to a boil. Re-add chicken to the pan onto the orzo and spinach mixture. Transfer to the oven to bake, uncovered for 20-22 minutes or until thermometer inserted into chicken reads 165F. Finish with squeeze of fresh lemon juice and fresh herbs (if desired).
