NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.25 oz dry orzo pasta

1.5 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, half of the sea salt, and half of the black pepper, then roast for 15-20 minutes until the edges are crispy.

• 3

  While the broccoli roasts, bring a small pot of water to a boil and cook the orzo according to package instructions until al dente, then drain and set aside.

• 4

  Season the chicken breast with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the pan to rest, then reduce the heat to low and add the minced garlic to the same skillet, sautéing for 30 seconds.

• 7

  Deglaze the pan with the chicken broth and lemon juice, scraping up any browned bits, then whisk in the Greek yogurt until a smooth sauce forms.

• 8

  Add the cooked orzo to the skillet and toss to coat in the creamy lemon sauce.

• 9

  Slice the chicken into strips and serve it over the creamy orzo with the roasted broccoli on the side.