Lemon Olive Chicken with Orzo

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

Photo by Cheri S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    T. olive oil

  • 4

    boneless skinless chicken thighs (about 1 lb.)

  • 1

    14oz. can reduced sodium chicken broth

  • 2/3

    c. uncooked whole wheat orzo pasta

  • 1/2

    medium lemon, cut into 4 wedges

  • 1/2

    c. pitted greek olives, sliced

  • 1

    T. lemon juice

  • 1

    tsp. dried oregano

  • 1/4

    tsp. 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 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.

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