1. Cut chicken into 1-inch cubes. 2. Sprinkle with 1/4 teaspoon each of the salt and pepper. 3. Pour broth and lemon juice into a Dutch oven; bring to boil and add chicken. 4. Cover and reduce heat to medium. 5. Cook for 9 minutes or until chicken is cooked through. 6. Remove chicken from pot; set aside. 7. Increase heat to high and cook sauce for 5 minutes. 8. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream. 9. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. 10. Stir chicken back into pot and serve.
