16 Apr How to Make Lemon Pepper Chicken with Orzo
It’s dinner time. You’re at home and you need to eat. Your fridge is pretty empty, you’re sick of take out and you’ve been binge-watching the Food Network. That’s right: it is time for you to do some cooking. But it’s cold and rainy and you really don’t want to spend an hour going to the store, wandering the aisles, waiting in a line and buying stuff you don’t really need. The solution: check out a recipe, add the ingredients your grocery list and get it delivered. Easy peasy.
This recipe is a nice combo of meat and veggies that even the most culinary-challenged among us can pull off.
Tomato & Cucumber Salad
¼ cup Olive Oil
2 tsp Red Wine Vinegar
1/2 tsp Salt
1 tsp Dried Oregano
Freshly Cracked Pepper to taste
4 Roma tomatoes
1 Medium cucumber
½ Small red onion
Note: These are just the basic salad ingredients. Feel free to funk it up with some corn, cilantro, chickpeas, feta cheese, or whatever floats your salad boat.
This is a salad, not rocket science, so this should be pretty obvious”
- Whisk dressing ingredients together (or stick e’em all in a jar and shake it like crazy).
- Cut veggies to preferred size.
- Combine veggies and dressing.
Lemon Pepper Chicken w/ Orzo
Not only is this dish super tasty, it is also cooked in a single skillet, which cuts down on the two most annoying things about cooking at home: the mess and the amount of dishes to clean.
4 Chicken thighs
5 tsp Lemon pepper seasoning, divided
1 tbsp Canola oil (or Vegetable oil)
2 Cloves garlic (those are the little sections of garlic)
2 ½ cups Chicken broth
¼ bunch Parsley
1.5 cups Orzo
2 oz Feta cheese, crumbled (feel free to play around with this)
- Blot the chicken thighs with a paper towel to remove excess moisture, and then go nuts with the lemon pepper seasoning on both sides of each thigh (around 1 tbsp per thigh).
- Heat a large, deep skillet over medium heat (don’t fret if you don’t have a skillet – just use a pan). Add 1 tbsp of canola (or vegetable) oil. When the oil is hot, drop in your chicken thighs, skin side down. (A good way to test if your oil is hot enough: flick a bit of water on the oil. If it sizzles, the oil is hot enough).
- Allow the thighs to cook until browned, and then flip over and cook the other side until browned. When cooked, remove and place thighs on a plate.
- Pour off the excess fat from the skillet and turn heat down to low (by the way, this is totally optional: feel free to keep all that yummy chicken fat in there). Add your chopped garlic and saute for about a minute or two. (Keep an eye on that shizz, though. Burnt garlic sucks). Then add the chicken broth and stir to incorporate all the yummy brown bits from the bottom of the skillet.
- Add about half of the chopped parsley, another teaspoon of the lemon pepper seasoning, and the orzo. Stir it around for a while and then add your chicken thighs, skin side up.
- Cover the skillet and crank the heat to high. Wait for the broth to boil and then turn heat back down to low. Cook for 10-12 minutes on low until the orzo is tender enough to eat.
- When the orzo is tender enough, sprinkle the remaining parsley and the feta cheese over the top…and you are done! Serve it up and marvel at your killer kitchen skills.
(Recipe courtesy of BudgetBytes)
It really is that easy to cook a kick-ass meal without the bother of leaving the house and the hassle of grocery store shopping. Use the recipe, use the ingredients list as your shopping list, open your ParcelPal app, shop with your fingers, and wait for it all to be delivered to your door.