Chicken and orzo skillet

Prep: 20 minutes Cook: 20 minutes Makes: 4 servings 3 tablespoons olive oil 1 1⁄4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 2 cloves garlic, thinly sliced 8 ounces (1 1⁄2 cups) dried whole-grain orzo pasta 1 1⁄2 teaspoons chopped fresh rosemary 2 1⁄2 cups no-salt-added chicken broth 1 medium zucchini (8 to 9 ounces), cut into 1⁄2-inch dice 11 heaping cup (6 1⁄2 ounces) cherry tomatoes, halved ⁄4 cup fresh lemon juice 3⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh parsley 1 Heat 1 tablespoon oil in a large, deep, lidded skillet over medium-high heat. Add half of the chicken; cook, stirring once or twice, until browned, 2 minutes. Transfer chicken with a slotted spoon to a plate. Repeat with the remaining oil and chicken, transferring the chicken to the plate once it has browned. 2 Add the remaining 1 tablespoon oil to the skillet, along with the garlic. Cook, stirring, 30 seconds. Add the orzo and rosemary; cook, stirring, until the orzo is well coated with the oil and lightly toasted, 1 to 2 minutes. Add the broth and bring to a boil. Then reduce the heat to medium-low and cook, covered, until the orzo is about halfway cooked, 5 minutes. 3 Stir in the zucchini; cook, covered, until just tender, about 3 minutes. Return the chicken and any accumulated juices to the skillet along with the tomatoes, lemon juice, salt and pepper. Cook until the tomatoes soften and the chicken is cooked through, about 2 minutes. Serve sprinkled with the parsley. Nutrition information per serving: 490 calories, 16 g fat, 3 g saturated fat, 105 mg cholesterol, 46 g carbohydrates, 4 g sugar, 41 g protein, 550 mg sodium, 10 g fiber