Lemon Chicken With Orzo

(Courtesy of Taste of Home)

Ingredients:
1/3 c. all-purpose flour
1 tsp. garlic powder
1 lb. boneless skinless chicken breasts
3/4 tsp. salt, divided
1/2 tsp. pepper
2 Tbsp. olive oil
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 1/4 c. uncooked whole wheat orzo pasta
2 c. chopped fresh spinach
1 c. grape tomatoes
3 Tbsp. lemon juice
2 Tbsp. minced fresh basil
Lemon wedges, optional

Directions:
In a shallow bowl, mix flour and garlic powder.  Cut chicken into 1 1/2 inch pieces; pound each with a meat mallet to 1/4 inch thickness.  Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper.  Dip both sides of chicken in flour mixture to coat lightly; shake off excess.

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.

In the 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.

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