Taste of Home
Lemon Chicken with Orzo
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia
Ingredients
-
1/3 cup all-purpose flour
-
1 teaspoon garlic powder
-
1 pound boneless skinless chicken breasts
-
3/4 teaspoon salt, divided
-
1/2 teaspoon pepper
-
2 tablespoons olive oil
-
1 can (14-1/2 ounces) reduced-sodium chicken broth
-
1-1/4 cups uncooked whole wheat orzo pasta
-
2 cups chopped fresh spinach
-
1 cup grape tomatoes, halved
-
3 tablespoons lemon juice
-
2 tablespoons minced fresh basil
-
Lemon wedges, optional
Directions
-
1.
In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
-
2.
In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
-
3.
In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts
1-1/4 cups: 399 calories, 11g fat (2g saturated fat), 63mg cholesterol, 807mg sodium, 43g carbohydrate (2g sugars, 9g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC