Nutrition Facts

Serving Size½ of recipe
Total Fat8 g
Saturated Fat1.5 g
Sodium919 mg
Total Carbohydrate24 g
Dietary Fiber4.5 g
Protein36 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Boneless, skinless chicken breast halves, cut into ½-inch chunks2
Zucchini, cut in half lengthwise and sliced1
Shallot, chopped1
Dried oregano½ teaspoon
Reduced-sodium chicken broth1 (14-ounce) can
Plum tomatoes, chopped2
Orzo pasta¼ cup
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
  3. Add zucchini, shallot, and oregano to pot, and cook about 3 minutes, until vegetables are softened. Stir in broth, tomatoes, and orzo, bring to a boil, and cook 8 minutes.
  4. Return chicken to pan, season with salt and pepper, and serve.