Rosemary Chicken with Seasonal Vegetables over Orzo

Grilled chicken with garlic and rosemary, sauté with orzo, red peppers, onions, zucchini and tomatoes topped with rosemary and parmesan.

By: Rajiv Jaggi, Signature Chef

Prep Time: 1 hour 15 min
Cook Time: 17 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups orzo cooked according to packaged directions
4 parmesan bread wedges
4 boneless, skinless chicken breast (4 ounce each)
1/2 teaspoon ground black pepper
2 teaspoons garlic, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon olive oil
1/2 cup red onion diced 1/2 inch
3/4 cup zucchini, sliced 1/4 inch half moon
2 teaspoons garlic, minced
3/4 cup canned diced tomatoes with juice
2 teaspoons fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon grated lemon rind
1 tablespoon parsley leaves, chopped
2 tablespoons shredded parmesan cheese

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Directions:

Marinated Chicken: Toss chicken with pepper, first listed garlic, and first listed rosemary. Marinate for 1 hour in refrigerator. Drain and discard excess marinade.
For Service: Preheat grill to medium heat. Place chicken on grill and cook 3 to 4 minutes on each side. Slice chicken into 1/4 inch pieces. Heat oil in a skillet, add onions and sauté for 1 minute. Add zucchini, peppers and second listed garlic, cook for 3 minutes. Add tomatoes, orzo, second listed rosemary and salt. Stir to combine. Bring to a simmer. Cook for 3 to 5 minutes. Fold in grated lemon. On a plate, place 1 cup of vegetable orzo mixture in center of plate. Place 1 sliced chicken breast on top of orzo. Garnish with parsley and parmesan cheese. Serve with a parmesan bread wedge.