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Grilled Chicken with Pesto Orzo Salad

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Grilled Chicken with Pesto Orzo Salad

 ⅓ cup chopped zucchini
 ⅓ cup diced red bell pepper
 ⅓ cup fresh or frozen corn kernels, thawed if necessary
 ⅓ cup whole wheat orzo
 ¼ cup quartered cherry tomatoes
 2 tbsp refrigerated prepared pesto
 2 tbsp slivered almonds
 2 tbsp lemon juice
1

Grilled Chicken: In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ¼ teaspoon salt and ⅛ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 4 hours.

2

Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165˚, turning once.

3

Orzo Salad: Preheat oven to 375˚. Line rimmed baking pan with parchment paper. Spread zucchini, bell pepper and corn on prepared pan; roast 20 minutes or until golden brown and tender.

4

Prepare orzo as label directs; drain and transfer to medium bowl. Stir in tomatoes, pesto, almonds, lemon juice, vegetables, and ⅛ teaspoon each salt and black pepper. Serve chicken with Orzo Salad.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories475
% Daily Value *
Total Fat 20g26%

Saturated Fat 3g15%
Cholesterol 98mg33%
Sodium 690mg30%
Total Carbohydrate 32g12%

Dietary Fiber 7g25%
Total Sugars 5g
Protein 42g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.