Boneless Skinless Chicken Thighs with Roasted Red Peppers and Orzo

This has been one of Dan and my favorites since making this recipe years ago. Boneless skinless chicken thighs are one of my favorite types of chicken because they are hard to overcook. They stay juicy and are usually a good price too.

Prep and Cook time: 45 minutes Serves: 6

Ingredients: 1 onion sliced 2 TBSP olive oil 2 jars of roasted red peppers or 4-6 red peppers (roast ahead in oven. If you do this, plan ahead as these take some time) 2-3 pounds boneless skinless chicken thighs 1 cup chicken broth 1 tsp. dried thyme 1/2 tsp. dried oregano 1/4 tsp. salt 1/2 lemon juiced or 1-2 TBSP lemon juice Optional - 1/2 cup pitted kalamata olives

Side Dish 1 pound orzo cooked

Steps: 1. If roasting peppers, cut into sliced and roast in oven (425 degrees) until tops are charred and peppers are soft.

2. Slice onions and saute in olive oil

3. Add the red peppers

4. Remove onions and peppers and set aside

5. Add more olive oil and scrape pan (make sure pan is hot- medium to medium high heat)

6. Salt the chicken thighs and sear in pan (sear top side down first)

7. Once browned, flip chicken.

8. Add 1 cup chicken broth and bring to a boil, then simmer to continue cooking chicken and add seasonings to top. (thyme, oregano, and lemon juice)

9. While chicken cooks, cook the orzo according to box.

10. Top chicken with onions and peppers. Cook chicken until cooked through (internal temp of at least 175 degrees)

11. Serve chicken/peppers and onions over orzo.

• this meal has been adapted from the six o clock scramble