Lemon-Rosemary Chicken and Orzo

By á-4202

Ingredients

• 3 TBS olive oil
• 1 1/4 lbs BL/SL chicken breast, cut into 1 inch pieces
• 2 cloves garlic, thinly sliced
• 8 oz dried whole grain orzo pasta
• 1 1/2 tsp chopped fresh rosemary
• 2 1/2 cups no-salt added chicken broth
• 1 med zucchini, cut into 1/2 inch dice
• 1 heaping cups cherry tomatoes, halved
• 1/4 cup fresh lemon juice
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 TBS finely chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1) Heat 1 TBS of the oil in a lrg, deep lidded skillet over med-high heat. Add half of the chicken and cook, stirring once or twice, until browned, 2 mins total. Use a slotted spook to transfer the chicken to a plate. Repeat with another 1 TBS of oil and the remaining chicken, transferring the chicken to the plate once it has browned.

2) Add the remaining TBS of the oil to the skillet, then add the garlic and cook, stirring for 30 secs. Add the orzo and rosemary and cook, stirring, until the orzo is well coated with the oil and lightly toasted, 1 - 2 mins. Add the broth and bring to a boil, then reduce the heat to med-low and cook, covered, for 5 mins, until the orzo is about halfway cooked.

3) Stir in the zucchini and cook, covered, until it is just tender, about 3 mins, then return the chicken and any accumulated juices to the skillet along with the tomatoes, lemon juice, salt and pepper. Cook for about 2 mins or until the tomatoes soften and the chicken is cooked through. Serve sprinkled with the parsely