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.