AuthorMike EgrieCategory, , DifficultyIntermediate
Grilled Chicken with Pesto Orzo Salad
Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
  cup chopped zucchini
  cup diced red bell pepper
  cup fresh or frozen corn kernels, thawed if necessary
  cup whole wheat orzo
 ¼ cup quartered cherry tomatoes
 2 tbsp refrigerated prepared pesto
 2 tbsp slivered almonds
 2 tbsp lemon juice
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.

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

Ingredients

  cup chopped zucchini
  cup diced red bell pepper
  cup fresh or frozen corn kernels, thawed if necessary
  cup whole wheat orzo
 ¼ cup quartered cherry tomatoes
 2 tbsp refrigerated prepared pesto
 2 tbsp slivered almonds
 2 tbsp 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.

Grilled Chicken with Pesto Orzo Salad
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