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Lemon-Olive Chicken with Orzo

 Lemon-Olive Chicken with Orzo
This quick recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves! —Nancy Brown, Dahinda, Illinois
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2/3 cup uncooked whole wheat orzo pasta
  • 1/2 medium lemon, cut into 4 wedges
  • 1/2 cup pitted Greek olives, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 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, stirring to
  • loosen browned bits from pan. Stir in the remaining ingredients.
  • Return to a 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°. Yield:
  • 4 servings.
Nutritional Facts: 1 serving equals 346 calories, 17 g fat (3 g saturated fat), 76 mg cholesterol, 784 mg sodium,

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Lemon-Olive Chicken with Orzo (continued)

Nutritional Facts: 22 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.