Nutrition Facts| Serving Size | ½ of recipe | | Calories | 310 | | Total Fat | 8 g | | Saturated Fat | 1.5 g | | Sodium | 919 mg | | Total Carbohydrate | 24 g | | Dietary Fiber | 4.5 g | | Protein | 36 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Olive oil | 2 teaspoons | | Boneless, skinless chicken breast halves, cut into ½-inch chunks | 2 | | Zucchini, cut in half lengthwise and sliced | 1 | | Shallot, chopped | 1 | | Dried oregano | ½ teaspoon | | Reduced-sodium chicken broth | 1 (14-ounce) can | | Plum tomatoes, chopped | 2 | | Orzo pasta | ¼ cup | | Salt | ¼ teaspoon | | Freshly ground pepper to taste |
Directions - Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
- 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.
- Return chicken to pan, season with salt and pepper, and serve.
Exchanges
5 very lean meats; 2 vegetables; 1 fat; 1 starch Side Suggestions: Whole-grain Crackers |