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!
Incredible! This is my new go-to recipe. The flavors are so fresh and vibrant. The feta cheese really brings it all together. Highly recommend!
Easy to make and the taste is great. I used bell peppers instead of spinach, and it was still delicious. The lemon juice really brightens up the dish.
Absolutely delicious! The chicken was so tender and flavorful, and the orzo was cooked perfectly. I loved the combination of the sun-dried tomatoes and Kalamata olives. Will definitely be making this again!
A decent meal. The chicken was okay, but I think it could have used a little more seasoning. The orzo was the best part, the olives gave it a great taste.
This recipe is a game changer! The flavors are incredible, and it's so easy to make. I love how the sun-dried tomatoes and olives pair with the chicken. Perfect for a dinner party!
