Lemon-Olive Chicken with Orzo

This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves.

Lemon-Olive Chicken with Orzo

Average Rating: 3.935483

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

  • 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 pepper

Instructions

  • 1. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides; remove from pan.
  • 2. 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 a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  • 3. Return chicken to pan. Cook, covered, 5-8 minutes or until pasta is tender and a thermometer inserted in chicken reads 170°.

Nutrition Facts

1 serving: 345 calories, 17g fat (3g saturated fat), 76mg cholesterol, 636mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 26g protein.
Diabetic Exchanges:
3 lean meat, 2 fat, 1 starch.