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Herbed Chicken Orzo and Zucchini
- Makes: 4 servings
- Start to Finish
skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
red wine vinegar
snipped fresh dill
Lemon wedges (optional)
Snipped fresh dill (optional)
Prepare orzo according to package directions; drain. Cover and keep warm.
Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.
In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.
(Herbed Chicken, Orzo, and Zucchini)
Servings Per Recipe 4, Riboflavin (mg) 0, carb. (g) 35, pro. (g) 33, Thiamin (mg) 1, chol. (mg) 66, vit. C (mg) 18, Fat, total (g) 12, vit. A (IU) 243, sat. fat (g) 2, iron (mg) 3, Polyunsaturated fat (g) 2, sodium (mg) 233, Monosaturated fat (g) 8, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 50, Potassium (mg) 659, Niacin (mg) 16, cal. (kcal) 390, Folate (µg) 137, sugar (g) 3, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 3