Lemon Olive Chicken with Orzo
By cstone8175
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
- 30 mins
4.7/5
(6 Votes)
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
Preparation
Step 1
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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