Greek Yogurt Chicken and Artichoke Orzo with Kalamata Olives

Creamy Greek yogurt elevates this chicken orzo dish, combining tender artichokes and briny kalamata olives for a Mediterranean flavor.

Ingredients

• 1 cup Greek yogurt
• 1 1/2 pounds chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo
• 2 cups chicken broth
• 1 cup artichoke hearts, quartered
• 1/2 cup kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a bowl, combine Greek yogurt, salt, black pepper, and oregano. Add chicken pieces and coat evenly. Marinate for 15 minutes.
2. Heat olive oil in a 9" skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add the marinated chicken to the skillet and cook until browned on all sides, about 8 minutes.
4. Stir in orzo, and cook for 2 minutes until slightly toasted.
5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, until orzo is tender.
6. Add artichoke hearts and kalamata olives, stirring to combine. Cook for an additional 2 minutes.
7. Remove from heat and let it sit for 5 minutes before serving to allow flavors to meld.

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