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One Pot Chicken and Orzo<\/p>\nOne Pot Chicken and Orzo<\/p>\n
<\/p>\n
4 T. olive oil, divided<\/p>\n
4 boneless, skinless chicken breasts<\/p>\n
1 t. dried basil<\/p>\n
salt and pepper to taste<\/p>\n
2 zucchini, sliced<\/p>\n
8-oz. pkg. orzo pasta, uncooked<\/p>\n
1 T. butter, softened<\/p>\n
2 T. red wine vinegar<\/p>\n
Optional: 1 t. fresh dill, snipped<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n