)skinless, boneless chicken breast halves, halved horizontally
1(14-oz.
)canreduced-sodium chicken broth
1Tbsp.butter
34cupdried orzo pasta
1(9-oz.
)packagesliced freshBrussels sprouts
14cuppitted green olives
14cupcrumbled feta cheese
Directions
Zest and juice one lemon.
Credit: Blaine Moats
Place chicken in bag.
Slice remaining lemon; add to bag.
Turn to coat chicken.
Remove air from bag; seal.
Lay flat on a baking sheet.
Freeze up to 3 months.
Remove frozen mixture from bag; place in an extra-large skillet.
Add chicken broth and butter.
Bring to boiling; reduce heat.
Simmer, covered, 7 minutes.
Return to boiling; reduce heat.
Simmer, covered, 10 minutes more.
Add Brussels sprouts and olives.
Return to boiling; reduce heat.
Simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165F).
Simmer, covered, 10 minutes.
2,000 calories a day is used for general nutrition advice.
