Ingredients Jump to Instructions ↓

  1. 3 cans (14 oz each) chicken broth

  2. 3 Tbsp orzo (rice-shaped pasta)

  3. 11/2 cups sliced baby or small zucchini and/or yellow squash

  4. 4 scallions, sliced, white and green parts separated

  5. 8 oz boneless, skinless chicken breasts, thinly sliced

  6. 1/2 cup frozen peas

  7. 1 Tbsp each lemon juice and snipped dill

Instructions Jump to Ingredients ↑

  1. Bring broth to a boil in a large saucepan. Stir in orzo; boil 9 minutes or until almost tender.

  2. Stir in squash and white part of scallions; cook 1 minute. Add chicken and peas; reduce heat and simmer, stirring occasionally, 1 minute or until chicken is cooked through and vegetables and orzo are tender.

  3. Remove from heat and stir in lemon juice, dill and scallion greens. Plan ahead: Slice veggies and chicken a day ahead and refrigerate.


Send feedback