Mike Garten

Seared Chicken with Pesto Zucchini Orzo

Name: Seared Chicken with Pesto Zucchini Orzo
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 oz. orzo; 2 tbsp. olive oil, divided; 4 6-ounce boneless, skinless chicken breasts; Kosher salt and pepper; 1/4 c. white wine vinegar; 2 small zucchini (about 4 ounces each), very thinly sliced; 2 small yellow squash (about 4 ounces each), very thinly sliced; 1/2 c. store-bought pesto (or make your own with this recipe; 1/4 c. roasted almonds, chopped

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

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Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

655

Say goodbye to boring pasta salad! Instead, serve chicken with an herby salad full of fresh summer veggies.

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Ingredients

8 oz. orzo
2 Tbsp. olive oil, divided
4 6-ounce boneless, skinless chicken breasts
Kosher salt and pepper
1/4 cup white wine vinegar
2 small zucchini (about 4 ounces each), very thinly sliced
2 small yellow squash (about 4 ounces each), very thinly sliced
1/2 cup store-bought pesto (or make your own with this recipe
1/4 cup roasted almonds, chopped

Directions

1. Step 1Prepare orzo per package directions. Drain well, then transfer to large bowl; toss with 1 tablespoon oil.
2. Step 2Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season chicken with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, 5 to 7 minutes per side; transfer to plates.
3. Step 3In another large bowl, whisk together vinegar and 1/4 teaspoon each salt and pepper. Add zucchini and squash and toss to combine. Let sit until orzo is done, at least 5 minutes.
4. Step 4With slotted spoon, transfer vegetables to bowl with orzo, leaving vinegar in bowl, and toss to combine.
5. Step 5Whisk pesto into vinegar, then drizzle over orzo and sprinkle with almonds. Serve with chicken.