1½ pounds of boneless chicken thighs or breasts -about 6 thighs or 4 breasts. I used thighs for this recipe but either will work.
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 cup orzo (find this in the pasta aisle)
2 tablespoons olive oil
3 garlic cloves minced
1 (14.5 ounce) can petite diced tomatoes
1½ cups low sodium chicken broth
Optional: chopped fresh basil
Pat chicken dry and rub with oregano, pepper flakes, sprinkle of salt and pepper. Set aside.
Heat large nonstick skillet on medium high heat and toast orzo until lightly browned; transfer to bowl.
Heat 1 tablespoon olive oil in empty skillet until shimmering. Cook chicken until lightly browned on both sides, about 3 minutes per side; transfer to plate
Add garlic 1 tablespoon oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium low heat until chicken is cooked through and orzo is tender, about 20 minutes. Sprinkle with basil and serve.