1/2cuproasted peppersroughly chopped (can use red, yellow or orange peppers)
15ounce canchickpeasdrained and rinsed
kosher salt and black pepperto taste
Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.
Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.
Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.
Make Ahead: If you make your own roasted peppers, you can make them 2 days in advance. Never roasted peppers before? Here's a how-to guide.