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Herbed Chicken, Orzo, and Zucchini

I make this recipe to have leftovers for lunch for three days.  I have
indicated in parenthesis what ingredients to use for 4 servings.


1 box (or 1 cup) dried orzo pasta
5 (or 4 halves) skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
6 (or 3) tablespoons olive oil, keep 1 separate for skillet
2 medium zucchini havled lengthwise and sliced
4 (or 2) tablespoons red wine vinegar
1/2 (or 1/4) teaspoon salt
1/2 (or 1/4) teaspoon ground black pepper
1 tablespoon dried dill

1.  Cook orzo according to package directions; drain.  Return orzo to
the hot pan; cover and keep warm, stirring occasionally.

2.  Cut chicken into 1 inch cubes.  Sprinkle with basil.  In a large
skillet heat 1 tablespoon of the oil over medium-high heat.  Add
chicken; cook about 12 minutes or until no longer pink, turning
once.  (Reduce heat to medium if chicken browns too quickly.)  
Remove chicken from skillet.

3.  Add zucchini to skillet; cook and stir about 3 minutes or until

4.  Stir in cooked orzo, the remaining 5 (or 2) tablespoons of oil, the
vinegar, the salt, the pepper, and the dill.

5.  Add ingredients from skillet to chicken, stir and serve.