Jean's Chicken and Orzo

I had a yummy dinner last night and I think it might even be good cold. I adapted it from a recipe in Everyday Food May 2008.


Broil chicken breasts with a little salt and pepper.

While they’re in the oven, cook some orzo. Add broccoli florets for the last 2 minutes of the orzo cooking time. Drain and return to pot. Add some diced tomatoes, chopped Italian parsley, lemon juice and about a tablespoon of butter.

Chop up the chicken and toss in with the orzo mixture, or serve it on the side.


I’m sure other veggies would be good, too, especially asparagus.



The recipe in the magazine has you roll the chicken cutlets with brie, spinach and Dijon mustard…which is also very tasty but requires more ingredients.