1-1/2 lbs. boneless, skinless chicken thighs
salt & pepper
1/2 teaspoon garlic powder
1/2 tablespoon olive oil
2-1/4 cups chicken broth
1 large lemon
1 teaspoon dried oregano
1-1/4 cup orzo pasta
1/2 cup crumbled Feta cheese

Sprinkle both sides of chicken thighs with salt, pepper and garlic powder. Cut the lemon in half. Use one half of the lemon for about 3-4 thin slices. The other half of the lemon will be squeezed into the chicken broth.

Spray a large skillet with nonstick spray. Add the olive oil to the skillet and heat on medium high. Once skillet is hot, add the chicken thighs to the pan and brown on each side for about 3-4 minutes per side.

Remove chicken from the pan. Add the chicken broth to the pan and squeeze in juice from half of the lemon, stir to combine. Stir in the orzo pasta, oregano and 1/2 teaspoon of salt. Add chicken back to the pan along with the slices of lemon. Bring to a light boil. Cover; reduce heat and simmer for 10 minutes, stirring once lightly during cooking. Once chicken has cooked through and the pasta is tender, remove from heat and sprinkle with Feta cheese.