There’s nothing better than a warm, hearty meal on a cold winter’s night. Inspired by flavors from the Mediterranean, this quick-and-easy dish is a healthy option for your next family dinner.

Ingredients:

• 1 tbsp. olive oil
• 4 boneless skinless chicken thighs (or boneless breast meat if you prefer)
• 1 can (14-½ ounces) reduced-sodium chicken broth
• ⅔ cup uncooked whole wheat orzo pasta
• ½ medium lemon, cut into 4 wedges

Directions:

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