1.Grilled Chicken: In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ¼ teaspoon salt and 1/8 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 1/8 teaspoon each salt and black pepper. Serve chicken with Orzo Salad.
- 20 g Fat
- 3 g Saturated Fat
- 98 mg Cholesterol
- 690 mg Sodium
- 32 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 42 g Protein
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Nutritional Information
- 20 g Fat
- 3 g Saturated Fat
- 98 mg Cholesterol
- 690 mg Sodium
- 32 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 0 g Added Sugars
- 42 g Protein
Directions
1.Grilled Chicken: In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ¼ teaspoon salt and 1/8 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 1/8 teaspoon each salt and black pepper. Serve chicken with Orzo Salad.