Greek Chicken Orzo

Marinade for Chicken

Dressing for Orzo

⅓ cup olive oil

1 tbsp Italian seasoning

½ tsp salt

¼ tsp pepper

Juice and zest of two lemon (sauce)

2 tbsp red wine vinegar

2 small garlic cloves, pressed (can use garlic from olives)

For baking dish

1 12 oz Jar pickled garlic stuffed olives, chopped (save half for topping)

1 can of artichoke hearts, drained & chopped

1 can butter beans, drained

1 red onion, halved and sliced

1 yellow or orange bell pepper, diced

1 16 oz bag dry orzo

1 ½ cup chicken stock

½ cup heavy cream

Topping

Other half of the chopped garlic stuffed olives

Feta cheese

Mix together marinade ingredients in a bowl and add chicken thighs, coating well, to sit while preparing the rest of the dish.
Mix together dressing ingredients. Set aside.
Add artichoke, butter beans, bell pepper, onion, orzo and ½ of chopped olives, to baking dish.
Add dressing and mix together coat all ingredients.
Add chicken stock and heavy whipping cream and gently mix.
Add marinated chicken to top. Top with a bit of black pepper and Italian seasoning.
Bake covered for about 15 minutes. Uncover and bake for additional 20-30 minutes, or until chicken ready 165 degrees F.
Remove from oven and top with the other half of the olives and feta cheese.