Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 lbs. boneless skin less chicken, diced
2 tablespoons canola oil
¼  teaspoon salt
¼  cup finely chopped onion	Washed, peeled and finely chopped
¼  cup finely chopped carrot	Washed, peeled  and finely chopped
¼ cup finely chopped celery	Washed, trimmed and finely chopped
6 cups reduced sodium chicken broth
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoons oregano
1 teaspoon garlic powder
¼ cup lemon juice
½ teaspoon lemon zest
½ cup orzo pasta
2 cups fresh baby spinach	Washed, trimmed and diced.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown
3	Add the carrots, onions and celery. Cook until tender
4	Add remaining ingredients (except orzo and spinach) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.  Add orzo and cook 6-8 minutes until noodles are tender. Stir in spinach,	Cook until internal temperature reaches 165°F.