Chicken, orzo, lemon, artichoke, olive, feta and dill

Basically, you brown the seasoned chicken in a hot pan or Dutch oven. Remove the browned chicken and mix orzo, butter and minced garlic into the vessel, which is now covered in delectable brown bits. Pour in some dry white to deglaze the pan (flavour country, right here!). Mix in some chicken broth, chopped artichoke hearts and chopped olives and then bring all to a boil. Throw into the oven at 400 and wait until internal temp of the chicken reads done (165F, or slightly short, if you are strategic and factor in the carryover - it’s a balance between ensuring the orzo is cooked and chicken is done).

Once pulled from the oven, garnish with crumbled feta and fresh dill. 

Really a beautiful meal. My kids liked it enough that they had seconds and also wanted it for tomorrow’s lunch. I held back on my consumption in anticipation of making it happen. A recipe well worth making, in my books. 

Served with a fresh, homemade garden salad (not pictured; wife was impatient). Fresh dragonfruit for dessert. 

My pitiful photos are insufficient. 

(The first photo shows a series of bowls. They each contain multiple ingredients. I now cook most meals by breaking down steps and having multiple ingredients at the ready for each stage of the cook. I call it “staging”, but I’m not sure that’s actually a thing. Makes the actual cook so organized and relaxing. Give it a go if you can!)