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Send a Meal Blog

Monday, July 26 2010

ingredients

  • 1  cup  dried orzo
  • 4  small  skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
  • 1  tsp.  dried basil
  • 3  Tbsp.  olive oil
  • 2  medium  zucchini, sliced
  • 2  Tbsp.  red wine vinegar
  • 1  Tbsp.  snipped fresh dill
  •     Lemon wedges (optional)
  •     Snipped fresh dill (optional)

directions

1. Prepare orzo according to package directions; drain. Cover and keep warm.

2. Meanwhile, sprinkle chicken with the basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink (170 degrees F), turning once. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.

3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.

nutrition facts

  • Servings Per Recipe 4 servings
 
  • Calories 390, 
  • Total Fat (g) 12, 
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 8, 
  • Polyunsaturated Fat (g) 2, 
  • Cholesterol (mg) 66, 
  • Sodium (mg) 233, 
  • Carbohydrate (g) 35, 
  • Total Sugar (g) 3, 
  • Fiber (g) 3, 
  • Protein (g) 33, 
  • Vitamin C (DV%) 31, 
  • Calcium (DV%) 5, 
  • Iron (DV%) 16, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:47 am   |  Permalink   |  0 Comments  |  Email
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