Italian Chicken with Grilled Orzo Salad

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My allergies have been absolutely ridiculous this year. They tend to occur on days where I am not even outside or doing anything to trigger them, which is quite annoying. First, because one can only sneeze so many times in a row before one starts to contemplate chopping off their own nose. Second, because it makes me incredibly tired now and third, because it then typically turns into a sinus headache.

I get that mother nature is all screwed up, probably because she skipped winter last year, but could we please get on with the regularly scheduled weather program so these allergies will go away? They usually bother me in the month of April and maybe the first week in May. It's practically the end of May and here they are just hanging around all full force.

What does that have to do with this meal? Nothing really, other than on those nights where I wish to chop off my own nose because I can't stop sneezing, I prefer a dinner I can quickly put together. I chopped the veggies for this in advance which greatly cut down the prep time.



Italian Chicken with Grilled Orzo Salad
Inspired by: Taste of Home, April/May 2013
Servings: 4
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Ingredients:
    • 1 packet Italian seasonings 
    • 3 tbsp. olive oil
    • 4 boneless, skinless chicken breasts 
    • 1 orange pepper, quartered
    • 1 zucchini, quartered
    • 1 portobello mushroom, quartered
    • 1 sweet peppered, quartered
    • 1 tbsp. olive oil
    • 1 tbsp. balsamic vinegar
    • 1 cup orzo pasta
    • 8-10 grape tomatoes, halved
    • 1 tbsp. fresh parsley, minced
    • 1 tbsp. fresh basil, minced
    • 2 tbsp. shaved Parmesan cheese
    • salt and pepper, to taste


Directions:
1. Place chicken in a zip top bag. Add the olive oil and seasoning packet, turning chicken to coat. Let marinate for at least 1 hour but up to 24 hours.
2. Bring a grill to high heat. Combine bell pepper, zucchini, mushroom and onion together in a medium bowl. Drizzle with olive oil and balsamic vinegar, tossing to coat. Place vegetables on the grill and grill for 2-3 minutes on each side or until lightly charred. Transfer to a cutting board until cooled enough to handle.
3. Place the chicken on the grill and grill for 8-10 minutes on each side or until cooked through.
4. Bring water to a boil and cook orzo according to package directions.
5. Chop up grilled vegetables. Transfer to a large bowl. Add the tomatoes, parsley and basil. Stir in the orzo and toss to combine.
6. Serve chicken along side the orzo, topped with a pinch of the Parmesan cheese and seasoned with salt and pepper to taste.

For a quick dish, I thought this brought out a lot of different flavors that all went together very nicely. I definitely plan on making this again. And not just because I found a second box of orzo pasta hiding in the back of my pantry.

2 comments:

  1. Roasted veggies are one of my favorites. I can't wait to pick a zucchini from my garden and roast it with some chicken. This salad sounds delish. Thanks for the tasty idea.

    Wishes for tasty dishes,
    Linda
    Tumbleweed Contessa

    ReplyDelete
    Replies
    1. I hope you never stop! This is one of the best blogs Ive ever read. You’ve got some mad skill here, man. I just hope that you dont lose your style because youre definitely one of the coolest bloggers out there.

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