Pesto Chicken Orzo
Tender chicken and orzo pasta coated in herbaceous pesto sauce. Mixed with fresh vegetables and finished with grated cheese.
Ingredients
Method
Cut chicken breast into bite-sized pieces. Dice zucchini and halve cherry tomatoes. Mince garlic and grate Parmesan cheese.
Bring a large pot of salted water to boil. Add orzo and cook according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 8–10 minutes. Remove and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add diced zucchini and cook for 3–4 minutes until tender-crisp. Stir in cherry tomatoes and cook for 1 minute.
Return cooked chicken to the skillet. Add cooked orzo and pesto. Toss everything until well coated and warm, about 2 minutes.
Drizzle with lemon juice. Taste and adjust seasoning with salt and pepper. Divide among serving bowls and top with grated Parmesan.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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