Chicken & Orzo
Author: Mandy Bird
: Main
Serves: 4
- 4 Tbsp. olive oil, divided
- 4 boneless, skinless chicken breasts
- 1 tsp. dried basil
- salt and pepper to taste
- 2 zucchini, sliced
- 8 oz. package orzo pasta, uncooked
- 1 Tbsp. butter, softened
- 2 Tbsp. red wine vinegar
- 1 tsp. dill
- Garnish: lemon slices
- Heat 2 Tbsp. oil in a large skillet over medium heat.
- Sprinkle chicken with basil, salt and pepper.
- Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear.
- Remove chicken to a plate and keep warm.
- Add zucchini to skillet and cook for 3 minutes or until crisp-tender.
- Meanwhile, cook orzo according to package directions; drain and stir in butter.
- Whisk together remaining oil, vinegar, and dill; drizzle over orzo and toss to mix. (I added salt to my orzo for more flavor)
- Serve chicken and zucchini with orzo. Garish with lemon slices.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicken-orzo/
3.3.3070