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Mediterranean Chicken with Roasted Vegetable Orzo


Mediterranean Chicken with Roasted Vegetable Orzo

Mediterranean Chicken with Roasted Vegetable Orzo
PREP TIME: 0min COOK TIME: 30min
Serves 4

  • 370
  • 35g
  • 670mg
  • 1g
    Sat. Fat
  • 4g
  • Expand

Ingredients Ingredients


3/4 cuporzo

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 teaspoonsalt

1/4 cup+ 1 tablespoon lemon juice, divided

Step 1

Preheat oven to 400°F. Line 2 large baking sheets with foil and set aside.

Step 2

Cook orzo according to package instructions. When pasta is done, remove from heat, transfer to serving bowl, and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Ta Da Ta Da

Mediterranean Chicken with Roasted Vegetable Orzo

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Mouth-watering goodness. Serves 4 chicken-1_thumbnail.jpg chicken-1_thumbnail.jpg

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