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Grilled Chicken with Pesto Orzo Salad

Grilled Chicken with Pesto Orzo Salad

Prep time: 20 minutes plus marinating
Roast Time: 20 minutes
Serves: 2


Grilled Chicken:

  • 1 garlic clove, minced
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • ½ teaspoon fresh parsley
  • 2 boneless skinless chicken breasts (6 ounces each)

Orzo Salad:

  • ⅓ cup chopped zucchini
  • ⅓ cup diced red bell pepper
  • ⅓ cup fresh or frozen corn kernels, thawed if necessary
  • ⅓ cup whole wheat orzo
  • ¼ cup quartered cherry tomatoes
  • 2 tablespoons refrigerated prepared pesto
  • 2 tablespoons slivered almonds
  • 2 teaspoons lemon juice

Directions:

  1. Grilled Chicken: In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ¼ teaspoon salt and ⅛ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 4 hours.
  2. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165˚, turning once.
  3. Orzo Salad: Preheat oven to 375˚. Line rimmed baking pan with parchment paper. Spread zucchini, bell pepper and corn on prepared pan; roast 20 minutes or until golden brown and tender.
  4. Prepare orzo as label directs; drain and transfer to medium bowl. Stir in tomatoes, pesto, almonds, lemon juice, vegetables, and ⅛ teaspoon each salt and black pepper. Serve chicken with Orzo Salad.

Per serving: 475 Calories, 20g Fat (3g Saturated), 98mg Cholesterol, 690mg Sodium,
32g Carbohydrates, 7g Fiber, 5g Sugars, 0g Added Sugars, 42g Protein.

Dietitian tip: Add even more veggies by pairing with roasted Brussels sprouts, or
your family’s favorite vegetables.

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