1-2 chicken breasts
1.25-1.5 cups chicken broth
1/4-1/2 cup of water
salt and pepper to taste
juice from half a lemon
2 tsp honey
2-3 Tbls Greek yogurt
3/4 cup orzo
15-20 fresh green beans (enough to make 1.5-2 cups when cut into 1" pieces)
Steps
Mix the chicken broth, lemon juice, and salt and pepper together, and bring it to a boil. Cut the chicken into 1/2" cubes and add it to the boiling mixture, and cook for 5-8 minutes until the chicken is cooked through. Remove the chicken with a slotted spoon and set it aside, then add the orzo and the green beans into the chicken broth mixture and add a little water (if needed). Keep an eye on the orzo, mine only took 5-6 minutes to cook, and kept trying to stick. Meanwhile, whisk the honey and Greek yogurt together. Once the orzo is cooked, pour 1/4 to 1/3 of the orzo mixture into the yogurt mixture and whisk it together to warm up the yogurt. This is an extremely important step...trust me. Once the yogurt has been warmed up, mix it into the rest of the orzo, and add the chicken back in.
So, the original recipe called for low-fat sour cream, and to mix it into the chicken broth while cooking the orzo, but when I did that with the Greek yogurt, it curdled and I ended up throwing the entire orzo mixture out and starting over. Warming up the yogurt (making sure that there is a greater ratio of yogurt to orzo) will prevent curdling and you'll end up with with creamy, beautiful orzo.
Rating - 4.5/5
Why? It's easy for lemon to become overwhelming and I think I used a little too much Greek yogurt this time (the amounts were adjusted above) but this was really good and (once I figured out the right procedure), easy to make.
