what kate ate

what you’ll need

for the chicken

• 3 large boneless, skinless, chicken breasts
• 1 tsp paprika
• 1 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder

quick aside- these are the amounts of spice the book recommends, but i believe in seasoning with your heart so go ham bc i sure did

for the orzo

• 1 tsp olive oil
• 8 oz dry orzo
• 3 garlic cloves, minced
• 2 cups unsalted chicken bone broth
• 2 tbsp fresh lemon juice
• pinch of salt

rest of the add-ins

• 1 cup cherry or grape tomatoes, halved or quartered
• 2 oz crumbled feta
• 1/4 cup chopped fresh basil
• more sprinkles of dried oregano

instructions

1. Season both sides of your chicken with the seasonings.
2. Cook as desired:
   • air fryer: 375F for 20 mins, flipping halfway
   • stove top, sticking to the one-pan nature of the OG recipe: cook in a large saucepan with 1 tbsp olive oil on medium-low heat until browned, about 5 minutes per side. remove and set aside with foil tented over it to retain some heat for it to keep cooking through to 165F.
3. To a large saucepan (or the same one you cooked your chicken in if thats the route you took), add 1 tsp olive oil, the orzo, and minced garlic and toast for 2 minutes.
4. Add the chicken bone broth and a pinch of salt and bring to a boil. Cover and reduce heat to low. Cook for 14 mins, or until the orzo has absorbed all of the mixture and is tender.
5. Mix in the lemon juice and tomatoes and stir to combine. Let cook for 2 more minutes.
6. Return the chicken to the pot alongside the feta, chopped basil, and a few sprinkles more of oregano.
7. Enjoy!

macros (estimate) & notes