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Herbed Chicken, Orzo, and Zucchini
Ingredients
- 1 cup dried orzo
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
- 1 teaspoon dried basil
- 3 tablespoons olive oil
- 2 medium zucchini, sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon snipped fresh dill
- Lemon wedges (optional)
- Snipped fresh dill (optional)
Directions
1. Prepare orzo according to package directions; drain. Cover and keep warm.
2. 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.
3. 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.
Nutrition Facts
(Herbed Chicken, Orzo, and Zucchini)
- Servings Per Recipe 4,
- cal. (kcal) 390,
- Fat, total (g) 12,
- chol. (mg) 66,
- sat. fat (g) 2,
- carb. (g) 35,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 33,
- vit. A (IU) 243,
- vit. C (mg) 18,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 16,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 137,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 233,
- Potassium (mg) 659,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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