Categories: Chicken

Ingredients

• 1-cup dried orzo
• 4-skinless, boneless chicken breast halves (1 to 1-1/4 lb.)
• 1-teaspoon dried basil
• 3-tablespoons olive oil
• 2-medium zucchini, sliced
• 2-tablespoons red wine vinegar
• 1/2-tablespoon snipped fresh dill
• Lemon wedges (optional)
• Snipped fresh dill (optional

Directions

1. Prepare orzo according to package directions; drain. Cover and keep warm.
2. Meanwhile, sprinkle chicken with the 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. Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender.

3. In bowl whisk together vinegar, 2 tablespoons olive oil, and the 1/2 tablespoon fresh dill. Add orzo and zucchini toss. Season with salt and pepper. Serve chicken over orzo, zucchini mixture and fresh lemon wedges; sprinkle with dill. Serves 4.

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