1 tablespoon olive oil
4 boneless skinless chicken thighs (about 1 pound) or chicken breast
1 can (14-1/2 ounces) reduced-sodium chicken broth
2/3 cup uncooked whole wheat orzo pasta
1/2 medium lemon, cut into 4 wedges
1/2 cup pitted Greek olives, sliced
1 tablespoon lemon juice
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
Add broth to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.