INGREDIENTS

  • 1 teaspoon olive oil
  • 1/2 cup thinly sliced carrot
  • 1/2 cup chopped sweet onions
  • 3/4 cup skinless shredded rotisserie chicken breast
  • 1/2 cup whole-wheat orzo pasta
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups unsalted low-sodium chicken stock
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped

INSTRUCTIONS

  1. In a medium saucepan, heat olive oil over medium-high heat. Add carrots, onions, chicken, orzo, salt, and pepper, stirring to combine.
  2. Add stock and bring to a boil. Simmer about 10 minutes minutes, until orzo is cooked al-dente.
  3. Remove from heat; stir in lemon juice and dill.
Makes 2 servings
296 calories
  • CARBOHYDRATE 38.0g
  • FIBER 9.0g
  • PROTEIN 26.0g
  • SODIUM 568.0mg
  • FAT 4.7g
  • SUGARS 4.0g