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Moroccan Chicken and Orzo

Ingredients:
 
1 cup orzo, uncooked
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon saffron threads or 1/8
   teaspoon ground tumeric
1/8 teaspoon ground cinnamon
1 clove garlic, minced
4 (4-ounce) skinned, boned chicken
   breast halves, cut into 1-inch pieces
Vegetable cooking spray
2 teaspoons vegetable oil
1 1/4 cups chopped onion
1 cup canned low-sodium chicken broth
1/4 cup golden raisins
1/4 cup chopped fresh cilantro
Fresh cilantro leaves (optional)  
 
Directions:
Cook orzo according to package directions, omitting salt and fat; drain.  
Meanwhile, combine paprika and next 5 ingredients in a medium bowl. Add chicken, tossing to coat.  
Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; Sauté 4 minutes. Add chicken mixture, and cook 6 minutes or until chicken is browned, stirring often. Add broth and raisins; reduce heat to medium, and cook 5 minutes.  
Add orzo to skillet, stirring until heated. Spoon into individual serving bowls. Sprinkle with chopped cilantro. Garnish with cilantro leaves, if desired.
 
  
Per Serving
 
Carbohydrate 43.4 g
Protein 27.8 g
Fat 4.3 g
Fiber 2.4 g
Cholesterol 53 mg
Sodium 199 mg  
 Exchanges
 
2 Starch
3 Lean Meat

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