One Pot Chicken and Orzo

 

4 T. olive oil, divided

4 boneless, skinless chicken breasts

1 t. dried basil

salt and pepper to taste

2 zucchini, sliced

8-oz. pkg. orzo pasta, uncooked

1 T. butter, softened

2 T. red wine vinegar

Optional: 1 t. fresh dill, snipped

 

Garnish: lemon wedges Heat 2 tablespoons oil in a skillet over medium heat. Sprinkle chicken with basil, salt and pepper. Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear. Remove chicken to a plate and keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, if desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.