Herbed Chicken, Orzo and Zucchini
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. Sorry, 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!
Chicken and Orzo Salad
Serves 4
1 cup dried orzo
4 small skinless boneless chicken breasts
1 tsp dried basil
3 tbs olive oil
2 medium zucchini
2 tbs red wine vinegar
1 tbs fresh dill
- Prepare orzo as directed on package. Cover and keep warm.
- 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.
- Add zucchini to skillet and cook until crisp tender.
- Whisk together vinegar, oil, and dill.
- Toss with pasta and zucchini.
- 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
