1. Marinate chicken
3. Ingredients for dressing
4. Grill onion and pepper
5. Grill chicken
7. Steam broccoli
8. Heat artichoke hearts in broth
10. Toss to combine
11. Serve with parmesan cheese
COPYRIGHT
© 2012
Lauren McElroy
GRILLED CHICKEN AND VEGETABLE ORZO
Yields: 4-5 Servings
This great veggie-packed orzo dish can be served warm or cold - both taste great - making it a very versatile dish from evening entertaining to pool-side bbq. It also keeps well in the fridge for up to 5 days making it a great, anytime lunch or meal.
INGREDIENTS:
3 chicken breasts
1.5 cups Italian dressing
1/4 cup orange juice
½ cup olive oil
s&p, to taste
½ lemon, juiced
3 garlic cloves, minced
½ onion, quartered
½ red bell pepper, deseeded & quartered
1 large zucchini, peeled, deseeded & sliced
½ bunch asparagus, tough part of stalk removed (ends)
½ bunch broccoli, cut into bite-size chunks
2 chicken bouillon cubes
2 qts water
¾ package orzo pasta
½ can artichoke hearts, quartered then halved
parmesan cheese, freshly grated, enough for serving
freshly ground black pepper
DIRECTIONS:
** Careful not to overcook the orzo!!
Return to Recipe Index.
Return to Home page.