Grilled Chicken with Pesto Orzo Salad
Juicy grilled chicken marinated in lemon, garlic, and herbs, paired with a vibrant orzo salad tossed with pesto, crisp veggies, and a splash of citrus. It’s light, flavorful, and perfect for summer nights.
Recipe -
Grilled Chicken with Pesto Orzo Salad
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Calories475
Ingredients
1 garlic clove, minced (optional)
1 1/2 Tbs fresh lemon juice + 2 tsp lemon juice ( divided )
1 Tbs olive oil
2 tsp white vinegar
1/2 tsp fresh parsley
2 WP Individually Wrapped Boneless Chicken Breast
1/3 cup chopped broccoli crowns
1/3 cup Bowl & Basket baby carrots
1/3 cup Bowl & Basket Long Grain Rice
2 Tbs refrigerated prepared pesto
Directions
- Thaw the chicken according to package instructions.
- 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 and massage marinade into the chicken.
- Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
- 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.
- Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and 1/8 teaspoon each salt and black pepper. Serve chicken with Orzo Salad.
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
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
475
Calories
Shop Ingredients
Makes 2 servings
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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
- Thaw the chicken according to package instructions.
- 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 and massage marinade into the chicken.
- Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
- 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.
- Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and 1/8 teaspoon each salt and black pepper. Serve chicken with Orzo Salad.