Chicken Thighs with Tomato Orzo Olives and Feta
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 cup orzo
- 3 garlic cloves, minced
- 8 ounces grape tomatoes, halved
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon capers
- 2 tablespoons Kalamata olives, halved
- 1/4 to 1/2 cups crumbled feta
- Fresh basil, chopped
- Kosher salt and freshly ground black pepper to taste
- Drizzle of finishing olive oil—I like the smoked variety
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