Grilled Chicken Tacos and Spicy Mango Salsa
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 1g||5%|
|Total Carbs 34g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 smallbulb fennel, trimmed and thinly sliced (about 2 1/2 cups)
1 pintcherry tomatoes (about 2 cups)
1/2 cuppitted black olives, drained
2 tablespoonsolive oil, divided
1/2 teaspoonblack pepper, divided
1 tablespoondried oregano
1/4 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.
Mediterranean Chicken with Roasted Vegetable OrzoAdd Your Comment