This is very simple to make and great for busy weekdays when you don’t have a lot of time to cook, but still want something healthy, light, and delicious.
1 cup dried orzo
1-1 1/4 lb. chicken tenders
1 tsp. dried basil
4 tbsp. olive oil
2 medium zucchini, chopped into 1-inch cubes
2 tbsp. red wine vinegar
1/2 tbsp. fresh dill, chopped
1 lemon, sliced
Prepare orzo according to package directions, drain. Set aside.
Meanwhile, sprinkle chicken with basil, salt, and pepper. In a large skillet heat 1 tbsp. olive oil. Add chicken and cook on medium heat for about 6 minutes on each side, or until no longer pink. Remove from the skillet. In the same skillet, heat 1 tbsp. olive oil. Add the zucchini and cook for 3-5 minutes or until crisp-tender.
In a bowl whisk the vinegar, 2 tbsp. olive oil, and dill. Put the orzo and zucchini in a serving bowl and toss with the dressing. Season with salt and pepper. Place chicken over the orzo, then place the sliced lemon over the chicken.