Rosemary Chicken with Seasonal Vegetables over Orzo
Servings Per Recipe: 4
Calories from Fat
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.