Lemon Chicken With Orzo

• 1/3 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 pound boneless skinless chicken breasts
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-1/4 cups uncooked whole wheat orzo pasta
• 2 cups chopped fresh spinach
• 1 cup grape tomatoes, halved
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh basil
• Lemon wedges, optional

1. In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess.
2. In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean.
3. In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

flour, garlic, chicken breasts, salt, pepper, olive oil, chicken broth, whole wheat orzo pasta, fresh spinach, grape tomatoes, lemon juice, fresh basil, lemon wedges

Taken from www.tasteofhome.com/recipes/lemon-chicken-with-orzo/ (may not work)