Chicken & Orzo with Kale & Feta

From Cooking for 2, pg. 123

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast orzo in 10-inch nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.

Step 2

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate.

Step 3

Add remaining 2 teaspoons oil, garlic, oregano, and pepper flakes to now-empty skillet and cook until fragrant, about 30 seconds. Stir in broth and toasted orzo.

Step 4

Nestle browned chicken into orzo, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 10 to 12 min-utes, flipping chicken halfway through cooking. Transfer chicken to serving platter, brushing any orzo that sticks to chicken back into skillet; tent loosely with aluminum foil.

Step 5

Sauté kale separately until cooked.

Step 6

Continue to cook orzo until al dente and creamy, 2 to 5 minutes, stirring in additional broth, 1 tablespoon at a time, as needed to loosen consistency. Stir in kale, feta and lemon juice and season with salt and pepper to taste. Serve chicken with orzo.