1 cup dried orzo pasta
4 small skinless, boneless chicken breast halves (1 to 1 1/4 lbs total)
1 tbsp dried basil, crushed
3 tbsp olive oil
2 med zucchini, sliced
2 tbsp red wine vinegar
1 tbsp snipped fresh dill weed
Lemon wedges for garnish, optional
Fresh dill sprigs for garnish, optional
Prepare orzo according to package directions, drain. Return to hot saucepan, cover and keep warm.
Meanwhiles, sprinkle chicken with basil. In a large skillet heat 1 tablespoon of the oil over medium heat. Add chicken; cook about 12 minutes or until no longer pink (150 degrees), turning once halfway through cooking. Remove chicken from skillet. Add zucchini to the skillet; cook and stir about 3 minutes or until crisp-tender.
In a medium bowl whisk together vinegar, the remaining 2 tablespoons oil and the nipped dill weed. Add to the orzo; toss to coat.
Serve chicken with the orzo and zucchini. Garnish with lemon wedges and dill sprigs, if desired.
Yield: 4 servings of 1 chicken piece, 3/4 cup orzo and 1/2 cup zucchini Per serving: 390 calories, 12g total fat (2g saturated), 233 mg sodium, 35g carbs (3g fiber, 3g sugar), 33 g protein
Exchanges: 1 vegetable, 2 starch, 3.5 lean meat, 1 fat
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