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
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
Details
Cooking time 30mins
Adapted from tasteofhome.com
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.
You'll also love
- The Ultimate Crab Dip 4.6/5 (7 Votes)
- Slow Cooker Apple Dump Cake 4.7/5 (6 Votes)
- Spicy Grilled Shrimp With Apricot... 4.6/5 (7 Votes)
- Caprese Pasta Salad with Mozzarella 4.7/5 (6 Votes)
- Sweet Noodle Kugel, Lokshen Kugel 4.7/5 (7 Votes)
- Almond-Crusted Zucchini Sticks... 4.6/5 (7 Votes)
- Sweet Potato Black Bean Hash 4.7/5 (6 Votes)
- Penne with Butternut Squash and... 4.4/5 (7 Votes)
Review this recipe