Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1/2 pound boneless skinless chicken breast (or fillets) (chopped bite size)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon thyme (chopped)
  • 1 medium carrot (diced)
  • 2 stalks celery (diced)
  • 1 quart chicken stock
  • 1 zucchini (diced)
  • 1/2 cup dry orzo pasta
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill (chopped)
  • salt and pepper to taste

Instruction

  • In a pot over high heat, add extra virgin olive oil and chicken, and cook for 3-4 minutes, until chicken is cooked through. Transfer chicken to a plate, season with salt and pepper and set aside.
  • In the same pot, add onions, garlic and thyme and cook for 2-3 minutes, until onions are translucent.
  • Add carrots, celery and chicken stock and bring to a boil. Lower to a simmer, cover and cook for 10 minutes.
  • Add zucchini and orzo and cook for 8-10 minutes, until orzo is cooked al dente.
  • Turn the heat off, add chicken, lemon juice and dill and stir well.
  • Season with salt and pepper and serve hot.