Description
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
½ tsp paprika
Juice of ½ lemon
For the Pesto Orzo:
1 cup orzo pasta
2 tbsp butter
2 garlic cloves, minced
½ cup heavy cream
⅓ cup basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
½ cup cherry tomatoes, halved
Salt and black pepper, to taste
Fresh basil, for garnish
Directions:
Prepare the Chicken: Rub the chicken breasts with olive oil, garlic powder, salt, black pepper, Italian seasoning, paprika, and lemon juice. Let marinate for
10 minutes.
Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for 6-7 minutes per side until golden brown and fully cooked. Let
rest before slicing.
Cook the Orzo: In a pot of boiling salted water, cook orzo according to package instructions. Drain and set aside.
Make the Sauce: In a large pan, melt butter over medium heat. Sauté minced garlic for 30 seconds, then add heavy cream and pesto. Stir until smooth.
Combine: Add the cooked orzo and Parmesan cheese to the sauce, stirring to coat. Fold in cherry tomatoes and season with salt and black pepper.
Serve: Plate the creamy pesto orzo, top with sliced grilled chicken, and garnish with fresh basil.
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 540 per serving Servings: 4 servings
