small bulb fennel, trimmed and thinly sliced (about 2 1/2 cups)
pint cherry tomatoes (about 2 cups)
cup pitted black olives, drained
tablespoons olive oil, divided
teaspoon black pepper, divided
tablespoon dried oregano
cup + 1 tablespoon lemon juice, divided
Preheat oven to 400°F. Line 2 large baking sheets with foil and set aside.
Cook orzo according to package instructions. When pasta is done, remove from heat, transfer to serving bowl, and set aside.
In a bowl, combine fennel, tomatoes, olives, 1 tablespoon oil, and ¼ teaspoon pepper. Mix well and toss to coat evenly. Transfer to a prepared baking sheet and arrange in a single layer. Roast uncovered until edges of fennel start to brown and vegetables soften, about 20 minutes.
Meanwhile, while vegetables are roasting, prepare chicken. In the same bowl, combine remaining 1 tablespoon oil, remaining ¼ teaspoon pepper, oregano, salt, and ¼ cup lemon juice. Mix well. Add chicken breasts and toss to coat evenly. Place seasoned chicken breasts in a single layer across a prepared baking sheet and roast uncovered, about 15 minutes or until chicken reaches a temperature of 170°F when a meat thermometer is inserted in chicken breast.
As soon as vegetables are cooked, remove from heat and add to cooked orzo. Mix well. Stir in remaining 1 tablespoon lemon juice and season with salt and pepper to taste. When chicken is done, serve over equal amounts vegetable-orzo mixture.
Serving Size 342g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 1g (5%)
Trans Fat 0g
Total Carbohydrate34g (11%)
Dietary Fiber 5g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.