Easy Meals – Herbed Chicken, Orzo and Asparagus

We aren’t big pasta fans in my family, but we love orzo.

There’s just something about the size and texture of the pasta we find appealing. This is a simple supper to make. Fast to put together and delicious! What’s more is I had an awesome salad the next day for lunch with the leftovers!

I didn’t have the zuccini called for in this recipe from Better Homes and Gardens, so I used asparagus and fresh basil.

I’m not into dried herbs. I only use them when I having nothing else available. Fresh herbs and fresh lemon or lime juice really pump up the flavor of almost any dish you make. Give a try, you’ll really notice the difference!

Serves 4

Herbed Chicken, Orzo and Asparagus

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Ingredients

• 1 cup dried orzo
• 4 small skinless boneless chicken breasts
• 1 tsp dried basil
• 3 tbs olive oil
• 2 medium zucchini, green beans or asparagus
• 2 tbs red wine vinegar
• 1 tbs fresh dill

Instructions

1. Prepare orzo as directed on package. Cover and keep warm.
2. Sprinkle chicken with basil, salt and pepper. In large skillet heat 1 tbs olive oil and cook chicken 12 minutes, turning once half way through cooking time. Remove from skillet when chicken is no longer pink in the middle.
3. Add zucchini to skillet and cook until crisp tender.
4. Whisk together vinegar, oil, and dill.
5. Toss with pasta and zucchini.
6. Serve with chicken and lemon on the side.

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http://motherrimmy.com/herbed-chicken-orzo-and-asparagus-recipe/

Herbed Chicken, Orzo and Zucchini

Serves 4

1 cup dried orzo

4 small skinless boneless chicken breasts

1 tsp dried basil

3 tbs olive oil

2 medium zucchini, green beans or asparagus

2 tbs red wine vinegar

1 tbs fresh dill

1. Prepare orzo as directed on package. Cover and keep warm.
2. Sprinkle chicken with basil, salt and pepper. In large skillet heat 1 tbs olive oil and cook chicken 12 minutes, turning once half way through cooking time. Remove from skillet when chicken is no longer pink in the middle.
3. Add zucchini to skillet and cook until crisp tender.
4. Whisk together vinegar, oil, and dill.
5. Toss with pasta and zucchini.
6. Serve with chicken and lemon on the side.

Nutrition Information

390 calories

12 g fat

2g saturated fat

66mg cholesterol

233mg sodium

3g fiber

33g protein

Weight Watchers Points 8