Lemon Chicken With Orzo

Name: Lemon Chicken With Orzo
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

13 ingredients

3 steps

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.