NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup orzo pasta

1 cup red bell pepper

1 cup zucchini

1 tbsp honey

1 tbsp tamari

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and bring a small pot of salted water to a boil for the orzo.

• 2

  Dice the red bell pepper and zucchini into bite-sized pieces, then toss them on a baking sheet with the olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

• 4

  While the vegetables roast, cook the orzo in the boiling water according to package directions, then drain and set aside.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a non-stick pan over medium-high heat for 5-6 minutes per side until fully cooked.

• 6

  In a small bowl, whisk together the honey, tamari, and minced garlic.

• 7

  Lower the pan heat to medium, pour the honey-garlic mixture over the chicken, and simmer for 2 minutes until the sauce reduces into a thick, sticky glaze.

• 8

  Toss the cooked orzo with the roasted vegetables and serve the glazed chicken on top, drizzling any remaining sauce from the pan over the dish.