• October 22, 2011 - 9:53 PM


Serves 4.

Note: Not worried about limiting dish to 400 calories? Feel free to use regular broth and feta. From "400 Calorie Fix Cookbook," by Liz Vaccariello.

• 1 tbsp. olive oil

• 3/4 lb. boneless, skinless chicken breasts, cut into bite-size chunks

• 2 garlic cloves, minced

• 1/2 tsp. dried oregano

• 1 pint grape tomatoes

• 21/2 c. fat-free, reduced-sodium chicken broth, divided

• 2 tsp. fresh lemon juice

• 1 c. orzo (tiny, barley-shaped pasta)

• 1 (6-oz.) pkg. baby spinach

• 3 green onions, finely chopped

• 2 tbsp. finely chopped fresh mint

• 1/4 c. crumbled reduced-fat feta cheese


Heat oil in a large, deep nonstick skillet over medium heat. Add chicken, garlic and oregano. Cook, stirring, for 5 minutes. Add tomatoes and cook for 5 minutes, stirring occasionally, until chicken is almost fully cooked. Transfer mixture to a bowl and set aside.

Combine 2 cups broth, lemon juice and orzo in same skillet. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 8 minutes, or until orzo has absorbed broth and is nearly tender.

Return chicken and tomatoes to skillet. Top with spinach (it will cook down), pour remaining 1/2 cup broth on top, and re-cover the skillet. Cook for 2 minutes to wilt the spinach. Stir in green onions, mint and cheese. Serve hot.

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