Lemony chicken & orzo recipe



  • 4 boneless skinless chicken breast halves
  • salt and black pepper
  • 1 (14½ ounce) can low sodium chicken broth
  • 1⁄3 cup lemon juice
  • 2 teaspoons honey
  • 2½ tablespoons low-fat sour cream
  • ¾ cup orzo pasta
  • 8 ounces green beans, cut into 1-inch pieces
How to Make It
  1. Cut chicken into 1-inch cubes.
  2. Sprinkle with ¼ teaspoon each of the salt and pepper.
  3. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken.
  4. Cover and reduce heat to medium.
  5. Cook for 9 minutes or until chicken is cooked through.
  6. Remove chicken from pot; set aside.
  7. Increase heat to high and cook sauce for 5 minutes.
  8. Stir in remaining ¼ teaspoon each salt and pepper; whisk in honey and sour cream.
  9. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time.
  10. Stir chicken back into pot and serve.

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