The sauce for this tangy chicken, orzo, and green bean recipe is sweetened with a touch of honey. This low-calorie, low-fat main dish can be on the table in less than 30 minutes.
1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper.
2. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.