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