Herbed Chicken over Orzo
I found this recipe in a Better Homes and Garden’s special edition. I had picked up zucchini at the market and wasn’t sure what to do with it. I also had some orzo in the cupboard, fresh basil in the garden, dill left over from pickling and some unused lemon. Basically all I needed to buy was chicken:
- 1lb skinless, bonless chicken breasts (4 total)
- 1 cup orzo
- 1 Tbs fresh basil, finely chopped (or 1 tsp dried, crushed)
- 2 zucchini, sliced
- 2 Tbs red wine vinegar
- 1 Tbs fresh dill, plus extra for garnish
- lemon wedges for garnish
Prepare orzo per the package; drain. Return to the pot, cover and keep warm.
Sprinkle chicken with basil, salt and pepper. Heat 1 Tbs olive oil in a large skillet over medium heat. Cook chicken about 12 minutes, or until no longer pink (170F), turning once halfway through cooking. Remove and set aside.
Add zucchini to the skillet, cook about 3 minutes, or until crisp-tender, stirring occasionally.
Whisk vinegar, 2 Tbs olive oil and dill. Add to orzo, toss to coat. Serve chicken with orzo and zucchini. Garnish with lemon wedges and dill sprigs. Serves 4.
Per serving: 390 Calories: 12g fat, 35g carg, 3g fiber, 33g protein.
