This is a great meal! The broccoli makes it healthy, the chicken and cheddar make it hearty, and the Orzo is easy to cook and delightfully toothsome.

Ingredients

• 4 large chicken thighs
• 4 tablespoons olive oil, divided
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 8 oz dried orzo
• 2 cups chicken broth
• 1 pound broccoli florets, quartered
• 1 1/2 cups of grated sharp cheddar cheese
• Salt and pepper to taste

Process

1. Season the chicken thighs with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet, then place the thighs skin-side down and brown for 4-5 minutes. Remove from skillet and set aside.
2. Add 2 more tablespoons of olive oil to the pan, then sauté the onions.
3. Add the orzo and toast it for 2-3 minutes. Stir continuously with a wooden spoon so the orzo doesn’t burn onto the pan.
4. Add the garlic cloves, stirring constantly for another minute or so.
5. Add the chicken broth to the pan, and deglaze the bottom with your wooden spoon.
6. Bring the broth to a boil, then add the chicken thighs, reduce the heat to low, and simmer covered for 8 minutes.
7. After the 8 minutes, add the broccoli and then cover. Cook for a further 12 minutes.
8. Remove from heat, add the shredded cheese, and stir to mix. Serve and enjoy!