Herbed Chicken, Orzo, & Zucchini
Chantel
ingredients
- 1 cup dried orzo
- 4 small skinless, boneless chicken breast halves (1 to 1 1/2 lb.)
- 1 tsp. dried basil
- 3 tbsp. olive oil
- 2 medium zucchini, sliced
- 2 tbsp. red wine vinegar
- 1 tbsp. snipped fresh dill
- Lemon wedges (optional)
- Snipped fresh dill (optional)
directions
- 1
1. Prepare orzo according to package directions; drain. cover and keep warm.
- 2
2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tbsp. of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170°F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.
- 3
3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tbsp. fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill.
Source: BHG Feb. 2009
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