Orzo Zucchini Chicken Dinner
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
750 |
|
| % Daily Value* | ||
| Total Fat 17g | 21% | |
| Saturated Fat 5g | 25% | |
| Cholesterol 245mg | 82% | |
| Sodium 750mg | 33% | |
| Total Carbohydrate 62g | 22% | |
| Dietary Fiber 9g | 32% | |
| Sugars 9g | ||
| Includes Added Sugars 0g | 9% | |
| Protein 86g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 215mg | 15% | |
| Iron 5mg | 25% | |
| Potassium 1960mg | 40% | |
Ingredients
- 4 Chicken Breast, diced
- 1 cup Orzo, dried, (yields 3 cups cooked)
- 1 tbsp Olive Oil
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt & Pepper
- 2 Zucchini, halved, sliced
- 2 Yellow Squash, halved, sliced
- 14 oz Artichoke Hearts, drained, quartered
- 2 tbsp Capers
- 1 cup Ricotta Cheese
- 1 cup Chicken Broth
- 1/3 cup Parmesan Cheese, grated
- Chicken Marinade: ---
- 1 Lemon, zested & juiced
- 2 tbsp White Wine Vinegar
- 2 tsp Course Grain Mustard
- 1 tsp Honey
- 2 Garlic Cloves, minced
- 1/4 tsp Salt & Pepper
- 1 tsp Garlic Powder, Onion Powder, Paprika, Oregano
- Garnish: Pine Nuts, Fresh Basil, Lemon Zest
Method of Preparation
Step 1
In a large bowl, combine all the chicken marinade ingredients.
Add in the diced chicken, mix, and set aside for 10 minutes.
Step 2
Begin cooking orzo according to package.
Step 3
Heat a large skillet with olive oil over medium-high heat.
Add marinated chicken and cook for 5 minutes. Remove chicken to a plate.
Step 4
In the same skillet add zucchini, squash, Italian seasoning, garlic powder, salt and pepper. Sauté for 3-5 minutes.
Step 5
Add the chicken, artichokes, and capers into the skillet. Lower the heat to medium.
Step 6
Add in ricotta, chicken broth, and parmesan cheese. Mix to combine and bring to a light simmer for 3 minutes until chicken is fully cooked.
Step 7
Serve over cooked orzo. Garnish with pine nuts, fresh basil, and lemon zest.
