Grilled Chicken and Vegetable Orzo Fiesta

Name: Grilled Chicken and Vegetable Orzo Fiesta
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast; 1/4 cup olive oil; 2 cloves garlic, minced; 1 cup orzo pasta; 2 cups water; 1 cup mixed carrots (sliced); 1 cup fresh asparagus (trimmed); 1/4 cup pico de mayo; Salt and pepper to taste

snackle time @snackletime

usa

I had some pico de mayo to use up and some leftover asparagus from a previous dinner to also use up. Came up with this for a Mediterranean style dinner , I added some canned carrots to this because I didn’t have much asparagus to go around. I cooked the chicken in an air fryer under a grilled setting and baked on the last 3 minutes to top with the pico de mayo and a pinch of cheese on top of each chicken.
Any leftover can be rolled into bento lunch.
Did the recipe for a regular grill or you can use an air fryer.

snackle time @snackletime

Saved

Ingredients

40 minutes

4 servings

1 lbboneless, skinless chicken breast
1/4 cupolive oil
2 clovesgarlic, minced
1 cuporzo pasta
2 cupswater
1 cupmixed carrots (sliced)
1 cupfresh asparagus (trimmed)
1/4 cuppico de mayo
Salt and pepper to taste

Saved

Steps

40 minutes

1

Preheat grill to medium-high heat. 2. In a small bowl, whisk together olive oil, garlic, salt, and pepper. Brush the mixture on both sides of the chicken breast. Grill the chicken for 5-6 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
2

Cook the orzo pasta according to package instructions using 2 cups of water. Drain and set aside.
3

Grill the sliced carrots and asparagus for 3-4 minutes per side, or until tender and lightly charred.
4

To assemble the bowls, divide the cooked orzo pasta among four bowls. Top with sliced grilled chicken, carrots, and asparagus. Drizzle with pico de mayo and serve immediately. Enjoy!