1 tblsp. Olive oil
4 boneless skinless chicken thighs ( or boneless breast meat cut into small pieces)
1 can ( 14 1/2 oz. ) reduced sodium chicken broth
2/3 cup uncooked whole-wheat orzo pasta
1/2 medium lemon cut into 4 wedges
( pitless ) Greek olives as desired)

1 tblsp. Olive oil 4 boneless skinless chicken thighs ( or boneless breast meat cut into small pieces) 1 can ( 14 1/2 oz. ) reduced sodium chicken broth 2/3 cup uncooked whole-wheat orzo pasta 1/2 medium lemon cut into 4 wedges

In a large, nonstick skillet, heat olive oil over medium heat for 2-3 minutes. Brown chicken on both sides; remove from pan. Add broth to skillet; increase heat to medium high. Cook for 1-2 minutes, stirring to loosen browned bits from pan. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 5 minutes, stirring occasionally. Return chicken to pan. Cook, covered for 5-8 minutes or until pasta is tender and chicken temperature reaches 170. Add olives and cook for 1 minute and then serve.