Lemon Chicken Soup
Toasted Pita Spinach Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 carrots, sliced
- 3 cloves garlic, minced
- 2 (32-oz) cartons low-sodium chicken broth
- 1 cup orzo
- 1 cup half-and-half
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh dill
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Bring chicken, carrots, garlic, and broth to a boil in a large Dutch oven over medium-high heat; reduce heat, and simmer 25 minutes. Remove chicken, and shred with 2 forks.
- Return chicken to pot; add pasta and half-and-half. Return to a boil, reduce heat, and simmer 10 minutes or until pasta is tender. Stir in lemon juice, dill, salt, and pepper.
Side Dish Ingredients
- 2 whole wheat pita bread rounds, cut into 1½-inch pieces
- 2 tsp salt-free Greek seasoning
- 1 (5-oz) pkg baby spinach
- 1 pint grape tomatoes
- ½ cup pitted kalmata olives
- ½ cup thinly sliced red onion
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 425°F. Spread pita bread pieces on a greased foil-lined large rimmed baking sheet; coat with olive-oil cooking spray. Bake 5 minutes or until toasted. Sprinkle with Greek seasoning, and cool slightly.
- Combine spinach, toasted pita, tomatoes, olives, onion, and vinaigrette in a large bowl; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
214
|
547
|
| Fat (g) | 7 | 15 | 22 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 30 | 17 | 47 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 358 | 401 | 759 |
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