Chicken and herbs with carrot risotto

By duckieq

Ingredients

• 4 garlic cloves
• 4 md carrots, peeled and cut into 1" pieces
• 2 t. evoo
• 8 oz orzo
• 3 c. low sodium chicken broth
• 1/4 tsp salt plus additional to taste
• 1 t. fresh minced thyme
• 2 tsp ground coriander
• pinch black pepper
• 1 lb boneless, skinless chicken breast cut 1/2"
• 1/3 c. dry white wine
• 2 t. minced fresh aprsley

Preparation

Step 1

1) finely chop garlic in food processor, add carrots and pulse into 1/4" pieces

2) heat 1t. evoo in md. saucepan over md. heat. add orzo, stir til golden brown, about 3 minutes. add carrot mix and stir to blend. pour in 2 3/4 c. of broth and 1/4 tsp salt and bring to boil. simmer over low heat til orzo is tender and broth absorbed, about 12 minutes

3) meanwhile, season chicken with thyme, coriander and pinch of salt and pepper. heat remaining oil in lg. non-stick skillet over md-high heat. add chicken in single layer and cook til browned, about 2 minutes per side. remove chicken to plate and top with parsley. add wine and remaining broth to skillet and boil til reduced to about 1/3 c., about 1 minute

4) season orzo with salt and pepper. spoon pan juices over chicken and serve with orzo