03/24/2021
I made this recipe last night, and really like it. If you are eating pasta it's a really light, healthy yummy, family friendly spring recipe. If you have picky eaters in your family you can always sub out the veggies and pick veggies you like instead. Below is the recipe (originally from Fred Meyer, but, I have modified it a bit to my liking).
Orzo with Roasted Chicken and Roasted Veggies
-Any chicken that you have -1-2 lbs
-1 lb Broccoli Florets (just guess)
-1/2 T. Lemon Pepper
-5 T. Olive Oil
-2 t. salt
-1 pint of pear tomatoes
-1 small white onion, diced
-2 garlic cloves, minced
-1 can (16 oz) chickpeas, drained
-1 tsp pepper
-1 – 16 oz box of cooked Orzo (or use 2 boxes with a larger crowd)
-Any other veggies that you want to add or sub out (optional)
-3/4 cup Private Selection Lemon and Olive Oil Vinaigrette (Fred Meyer brand)
-1 pint of grated parmesan cheese
1. Preheat oven to 425 degrees.
2. In a small metal pan, rub your chicken with a little olive oil and sprinkle with the Lemon Pepper, roast in the oven until done, about 25 minutes. While chicken is roasting add: On large baking sheet, toss broccoli with 3 tablespoons of oil and 1 teaspoon of salt. Roast 15 minutes (here is where you could add other vegetables like carrots or green beans). Remove from oven, add tomatoes and drizzle with ½ Tablespoon of Olive Oil. Return to oven and roast 8 more minutes, here is where you would also add any other veggies (like mushrooms or maybe zucchini).
3. Meanhwhile, heat a large saute’ pan over medium heat. Add remaining 1 Tablespoon oil and onion, cook 2 minutes. Add garlic, cook 1 minute. Add chickpeas; cook 5 minutes. Seaston with 1 teaspoon of pepper and remaining 1 teaspoon of salt. Chickpeas should be browned and crisp on edges.
4. In large mixing bowl, combine cooked Orzo, broccoli, tomatoes, chickpea mixture and vinaigrette. Season with additional salt and pepper, if desired. Serve immediately, refrigerating any leftovers.
5. Top with parmesan cheese and serve
