Hi friends!!  Here is a quick, easy, and healthy meal that is really tasty.  It's a great recipe for a night that you don't really feel like cooking.  We are talking chicken and herbs with carrot risotto (serves 4).

Here's your ingredient list:

• 4 garlic cloves
• 4 medium carrots 
• EVOO
• 8 oz orzo (I love orzo)
• 3 cups low sodium chicken broth (I use home-made)
• Salt to taste
• 1 tbsp minced fresh thyme
• 2 tsp ground coriander
• 1 lb boneless, skinless chicken breasts (you can purchase bone in and skin on and remove those things for your stockpot) cut into cubes
• 1/3 cup white wine (I use chardonnay - remember, never cook with a wine that you wouldn't drink)
• 2 tbsp minced fresh flat leaf parsley.

You need to finely chop your garlic and get your carrots into 1/4-1/2 inch pieces.  I throw them in the blender.

Heat 1 tbsp oil in a pan over medium high heat - add orzo and cook for a couple of minutes until it has browned.  Add the carrot and garlic and stir.  Pour in 2 1/4 cups broth and some salt (if you want it - I cook with very little salt so did not add any).  Bring the mixture to a boil then simmer it over low heat around 12 minutes (until orzo is at your desired texture).

While the orzo is simmering - season your chicken with the thyme, coriander, and some salt and pepper (again, I did not use any salt).

Heat 1 tbsp oil in a skillet over medium-high and add the chicken - cook until browned on all sides.  Remove the chicken to a plate and sprinkle with your parsley.

Add the wine and remaining broth to the skilled and boiled until reduced to 1/3 cup (1-2 minutes).

Taste the orzo and adjust seasoning.

To serve, place orzo on plate then some chicken and spoon the pan juice over the chicken.

If you have any questions - let me know.

Happy eating,

K