For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

For the Orzo:

• 1 cup uncooked orzo pasta

For the Skillet:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

For the Bake:

• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup dry white wine (or sub with more broth)
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley