Costal Citrus Sun Dried Tomato Chicken Orzo
Overview
Golden-seared chicken thighs, marinated in Bella Sun Luci Meyer Lemon Vinaigrette with Wildflower Honey, rest over tender orzo tossed with rich sun dried tomato pesto. A warm topping of sweet orange, julienne sun dried tomatoes, briny green olives, and fresh herbs brings vibrant Mediterranean flavor to every bite. Finished with crisp prosciutto and fresh basil, this dish balances bright citrus, savory depth, and a gentle touch of heat.
Total Cook Time: 45 minutes
Serves: 4-6
Gluten Free
Bella Products Used:
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 8.5 oz
Sun Dried Tomato Pesto Sauce with Whole Pine Nuts 8.5 oz
Meyer Lemon Vinaigrette with Wildflower Honey
Ingredients
- 6 skinless, boneless chicken thighs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme leaves
- 1 bottle Bella Sun Luci Meyer Lemon Vinaigrette with Wildflower Honey
- 16 ounce dried Orzo pasta
- ⅔ 8.5 oz jar Bella Sun Luci Sun Dried Tomato Pesto Sauce with Whole Pine Nuts
- ⅔ 8.5 oz jar Bella Sun Luci Julienne Cut Sundried Tomatoes in Olive Oil with Italian Herbs, drained, oil reserved, divided
- ⅔ cup diced sweet onion
- ½ cup pitted roughly chopped green olives
- 4 large garlic cloves, minced
- 1 cup reduced-sodium chicken broth
- 1 orange, peeled, seeded, cut into segments, coarsely chopped
- 2 tsp orange zest
- 1 tbsp snipped fresh oregano
- 2 tsp snipped fresh thyme
- 1 tsp crushed red pepper flakes
- 5 slices deli-cut prosciutto, cut into very thin strips
- Snipped fresh basil leaves, for topping
Directions
- On the work surface, pat the chicken dry with paper towels. In a small bowl, mix the garlic powder, paprika, and thyme leaves until combined. Season the chicken with this blend and rub it onto both sides. Place the chicken in a bowl and pour in the lemon vinaigrette to submerge it completely. Cover and refrigerate for 30 minutes.
- Prepare the orzo pasta following the package instructions. Drain it, then stir in the sundried tomato pesto until blended. Cover and keep warm until serving.
- In a large skillet, heat 2 tablespoons of reserved sundried tomato oil over medium heat. Add the onions and cook until softened and translucent. Stir in the julienned sundried tomatoes, olives, and garlic, cooking for 3–4 minutes. Add chicken broth, orange segments, orange zest, oregano, thyme, and pepper flakes; reduce the heat to medium-low and cook until most liquid has diminished. Transfer the mixture to a bowl and cover to retain warmth.
- Using the same skillet, heat 3 tablespoons of reserved sundried tomato oil over medium-high heat. Add the chicken and cook in the hot oil, turning once, until browned on both sides and no longer pink. Move it to a plate and cover to keep warm.
- In the same skillet with the drippings, add the prosciutto strips over medium heat. Cook for a few minutes until browned.
- To serve, place orzo on a plate, top with chicken thighs, then add the sundried tomato–orange topping. Add the prosciutto crisps and sprinkle with basil.
