Lemony Chicken & Orzo
4 boneless, skinless chicken breast halves
1/2 teaspoon each salt and black pepper
1 can (14.5 ounces) low-sodium chicken broth
1/3 cup lemon juice
2 teaspoons honey
2 1/2 tablespoons low-fat sour cream
3/4 cup orzo
8 ounces green beans, cut into 1-inch pieces
1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.
2. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
4. 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. Stir chicken back into pot and serve.