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.
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
Season chicken breasts on both sides with salt and pepper. Place in a plastic container and cover with Italian dressing. Cover and place in fridge to marinate at least 1 hr. Light grill.
In a small saucepan over low heat, place orange juice & simmer on low until reduced by half. Remove from heat & cool slightly.
Combine reduced OJ with the olive oil, lemon juice, s&p, and garlic cloves in a cup with a lid. Shake until incorporated, set aside.
Toss the onion and the red bell pepper in olive oil, salt and pepper. Grill until cooked. Remove and medium dice
; add to a large bowl.
Grill chicken until golden and cooked through, rest. Medium-dice and place into same bowl. Preheat oven to 425 degrees F.
Toss both the asparagus and the zuchinni in olive oil, salt & pepper, and crushed rosemary. Place both on a foil-lined baking sheet into preheated oven for 25-30 minutes, or until cooked through, rotating as necessary
Steam broccoli chunks for 5 minutes, or until tender-crip, remove from heat and place in an ice bath (water and ice) to preserve color. Drain and add to thelarge bowl.
Dissolve 2 boulion cubes in a pot of boiling water. Heat halved artichoke hearts in a strainer in the chicken broth for no more than 3 minutes. Remove and add to large bowl. Add orzo to the still boiling broth and cook until al dente – 9 minutes**. Drain and add to large bowl.
Add chopped parsley and shaken, citrus-olive oil dressing.
Toss to combine with all ingredients.
Serve hot (or cold) with parmesan cheese and freshly ground black pepper.
** Careful not to overcook the orzo!!
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