NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry orzo

1 tsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.25 cup nonfat Greek yogurt

1 cup fresh baby spinach

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Season the chicken breast with sea salt and black pepper, then sauté until golden and cooked through.

• 3

  Remove the chicken from the skillet and add the minced garlic and dry orzo, toasting for 1 minute until fragrant.

• 4

  Pour in the low-sodium chicken broth, bring to a gentle simmer, cover, and cook for 8-10 minutes until the orzo is tender and liquid is mostly absorbed.

• 5

  Stir in the nonfat Greek yogurt, fresh lemon juice, lemon zest, and baby spinach, folding until the spinach is wilted and the sauce is creamy.

• 6

  Return the chicken to the skillet, toss to combine, and garnish with fresh parsley before serving.