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!
Ingredients
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
By: Laurentia Guesman, |
*The World’s Healthiest Foods – Leeks. Whfoods.
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