In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken thighs and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Cook orzo according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add marinated chicken thighs and sear for 5-7 minutes per side, or until cooked through and golden brown.
Remove chicken from skillet and set aside. In the same skillet, add sun-dried tomatoes, Kalamata olives, and cooked orzo.
Stir to combine and cook for 2-3 minutes, allowing the flavors to meld.
Return chicken to the skillet. Sprinkle with crumbled feta cheese and fresh parsley.
Serve immediately and enjoy!
It was good, but not amazing. The chicken was a little dry, even though I followed the instructions. The orzo was tasty though, especially with the olives. Maybe I overcooked the chicken.
Really enjoyed this recipe. Simple to prepare, and the flavors are amazing. The feta is a must. I would make this again, maybe next time add some garlic to the chicken marinade.
This is absolutely delicious! The combination of flavors is perfect, and it's so easy to make. I love the fresh parsley and lemon juice. Highly recommend this recipe.
The chicken was a bit bland, and the orzo was a little too salty for my taste. I might try it again with some adjustments to the seasoning.
Very tasty and easy to adapt. I added some zucchini to the orzo and it was great. The chicken was flavorful thanks to the marinade. Will definitely make this again!
