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Lemon-Olive Chicken with Orzo

Name: Lemon-Olive Chicken with Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 4 boneless skinless chicken thighs (about 1 pound); 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 pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois

Lemon-Olive Chicken with Orzo Recipe photo by Taste of Home

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Ingredients

1 tablespoon olive oil
4 boneless skinless chicken thighs (about 1 pound)
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 pepper

Directions

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 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring 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°.

Nutrition Facts

1 serving: 345 calories, 17g fat (3g saturated fat), 76mg cholesterol, 636mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Lemon-Olive Chicken with Orzo

Total Time

Makes

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