NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry orzo

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the dry orzo until tender, then drain and set aside.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and half of the dried oregano.

• 3

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, heat the extra virgin olive oil in a separate medium skillet and sauté the zucchini and red bell pepper until tender-crisp.

• 5

  In a large mixing bowl, toss the cooked orzo with the lemon juice, the remaining dried oregano, and chopped fresh parsley.

• 6

  Slice the grilled chicken into thin strips and serve immediately over the zesty orzo and sautéed vegetable mixture.