Herbed Chicken with Greek Orzo

This recipe took about 30 minutes so it is perfect for a quick weeknight meal.

Ingredients:

For the chicken:

• 1 Tbsp good olive oil
• 1 tsp dried basil
• 4 – skinless, boneless chicken breasts
• salt and pepper to taste

For the Orzo with Zucchini

• 2 cups dried orzo
• 1/2 cup good olive oil
• 2-medium zucchini, sliced
• 2 lemons – squeezed
• freshly ground black pepper
• 1/2 cup minced scallions, white and green parts
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbsp capers

Garnish:

Snipped fresh dill

Directions:

1. Prepare orzo according to package directions; drain. Cover and keep warm.
2. Whisk all Orzo Marinade ingredients except for zucchini. Pour over orzo and mix well.
3. Meanwhile, sprinkle chicken with dried basil; season with salt and ground black pepper. In large skillet heat 1 tablespoon of the olive oil. Add chicken and cook 12 minutes or until no longer pink, turning once. (if you are using a meat thermometer, temperature should be 165) Remove from skillet. Add zucchini to skillet; cook for 2 – 3 minutes or until crisp-tender.
4. Add zucchini to orzo and toss. Season with salt and pepper to taste.
5. Garnish with fresh dill.