Photo courtesy of Body+Soul, March 2008
Welcome to 30 Days on a Mediterranean Diet, our new blog series! It’s no secret that eating the Mediterranean way helps with heart health and weight loss. But fast-paced modern living makes it hard to stick to any diet, which is why each 30 Days on a Mediterranean Diet post will feature a healthy Mediterranean recipe.
It’s not often that comfort meets convenience in the kitchen – but this dish is an exception. Protein-rich chicken with herbs and lemon in a light, bright broth sounds heavenly enough. Add in the fact that it’s a one pot wonder, and the dish will fast become a family favorite. Plus, the leek in this soup makes it super nutritious, offering fiber, calcium, iron and vitamins A, E, C, K and B6* in every savory spoonful!
From Bon Appetite
Makes 4 servings
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-in thick
1 celery stalk, sliced crosswise 1/2-in thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)
Prep & Cook
- Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
- Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
- Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
By: Laurentia Guesman,
*The World’s Healthiest Foods – Leeks. Whfoods.