Lemon Chicken Orzo with Spring Veggies

This is a light and tasty meal that takes advantage of yummy spring vegetables like asparagus and spinach. Luckily, you can get these items year-round at the grocery store, so I like to make it in the winter when I'm needing a little spring in my life. :)

Makes 4 servings of 1.5 cups per serving
WW Freestyle Points - 5

4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 teaspoons olive oil
6 oz uncooked orzo pasta
2 garlic cloves, minced
2 cups no salt fat free chicken broth
1 cup fresh asparagus spears cut into 1” pieces
3 tablespoons fresh lemon juice
1 cup halved grape tomatoes 
1 cup fresh spinach, chopped
2 tablespoons chopped fresh basil
Additional salt to taste


Add the flour, garlic powder, pepper and salt in a small dish and whisk to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake until the chicken is coated.

Heat the oil in a large nonstick skillet over medium heat. Add the chicken to the pan, stirring to coat with oil. Continue to cook until chicken is cooked through and starting to brown. Remove the chicken to a plate and cover with foil to keep warm.

Wipe out the pan and place back over medium heat. Spray with olive oil and add the orzo to the pan. Allow it to cook for a couple of minutes until it starts to brown. BE CAREFUL! Don't let it overcook. Add the garlic to the pan and heat through. 

Add the chicken stock to the pan and bring it to a boil. Reduce the heat to low and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes, spinach and basil. Add salt and pepper to taste. Add the chicken back to the pan. Stir together and serve.