Lemony chicken & orzo recipe

Ingredients

• 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

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.