Description
1 lb chicken breasts, boneless and skinless
1 ½ cups orzo pasta
1 tbsp olive oil
1 lemon, zested and juiced
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, diced
1 tbsp fresh parsley, chopped
Directions:
Roast the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, zucchini, and bell peppers with 1 tbsp olive oil, salt,
and pepper. Roast for 20-25 minutes, until tender and slightly charred.
Cook the Chicken: While the vegetables are roasting, season the chicken breasts with garlic powder, oregano, salt, and pepper. Heat a skillet over medium heat
and cook the chicken for 6-7 minutes per side, or until cooked through (internal temperature should reach 165°F/75°C). Let the chicken rest before slicing into
strips.
Cook the Orzo: In a large pot, bring salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
Combine & Toss: In a large bowl, combine the cooked orzo, roasted veggies, and sliced chicken. Add the lemon zest and juice, and toss everything together until
evenly combined.
Serve & Enjoy: Garnish with fresh parsley and serve hot for a refreshing and flavorful meal!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
