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Simple week night meal that's even better for leftovers! Jazz it up with any extra veggies and/or go meatless!
What you'll need:
Orzo of your choice
Chicken thighs - skinless and boneless
Bone broth (I like Kettle & Fire)
Long carrots
Grape tomatoes (I prefer grape over cherry tomatoes because they're a little heartier and can take the roasting heat a little more than cherry)
Red onions
Herbs of your choice: I chose parsley and dill for this one
Garlic cloves
Let's make it!
Preheat oven to 375 degrees. Lay the chicken thighs on cooking sheet and lather with EVOO and salt and pepper. Add additional seasoning if you prefer (onion powder or garlic powder) - but they're so juicy that you really don't need additional seasoning. Cook chicken thighs for 23-24 minutes until cooked to temp.
Make your orzo as instructed (I sub the water for bone broth), drain and set aside. I drizzle a little EVOO once I drain the orzo to avoid it sticking together.
While the chicken is roasting, prep the veggies:
Keep tomatoes whole, thinly slice the red onions, and diagonally slice the carrots. Toss all veggies together in EVOO, salt & pepper and minced garlic.
Remove the chicken and allow it to rest while the veggies cook
Increase the heat to 400 degrees, roast the veggies for 20 minutes
Time to assemble!
Once everything has cooked and the chicken has been sliced, toss everything in a bowl together with a little lemon & freshly cut herbs
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