4 boneless, skinless chicken breast halves
1/2 teaspoon each salt and black pepper
1 can (14.5 ounces) low-sodium chicken broth
1/3 cup lemon juice
2 teaspoons honey
2 1/2 tablespoons low-fat sour cream
3/4 cup orzo
8 ounces green beans, cut into 1-inch pieces
Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.
Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
Per Serving: cal. (kcal) 384, Fat, total (g) 4, chol. (mg) 106, sat. fat (g) 1, carb. (g) 39, fiber (g) 3, pro. (g) 47, sodium (mg) 685, Percent Daily Values are based on a 2,000 calorie diet