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Author Notes: Simply grilled vegetables and marinated, grilled chicken shave calories while a citrus vinaigrette adds flavors back in. Top with fresh shaved Parmesan cheese and serve hot or cold as a salad. Great for summer bbq's or picnics! —AdventuresInFoods
- 3 chicken breasts, no bone, no skin
- 1.5 cups Italian dressing (for marinating)
- 1/4 cup OJ
- 1/2 cup extra virgin olive oil
- to taste dashes salt and pepper
- 1/2 lemon, juiced
- 3 garlic cloves, minced
- 1/2 onion, quartered
- 1/2 red bell pepper de-seeded, quartered
- 1 large zucchini, peeled, de-seeded, sliced
- 8 stalks asparagus, ends removed
- 5 cups broccoli, diced
- 2 chicken boulion cubes
- 2 quarts water
- 3/4 package orzo pasta
- 1 cup artichoke hearts, diced
- fresh Parmesan cheese
- freshly ground black pepper
- Season chicken breasts on both sides with salt and pepper. Place in a plastic container and cover with Italian dressing. Cover and place in fridge to marinate at least 1 hr. Preheat grill.
- In a small saucepan over low heat, place orange juice & simmer on low until reduced by half. Remove from heat & cool slightly.
- Combine reduced OJ with the olive oil, lemon juice, s&p, and garlic cloves in a cup with a lid. Shake until incorporated, set aside.
- Toss the onion and the red bell pepper in olive oil, salt and pepper. Grill until cooked. Remove and medium dice; add to a large bowl.
- Grill chicken until golden and cooked through, rest. Medium-dice and place into same bowl. Preheat oven to 425 degrees F.
- Toss both the asparagus and the zucchini in olive oil, salt & pepper, and crushed rosemary. Place both on a foil-lined baking sheet into preheated oven for 25-30 minutes, or until cooked through, rotating as necessary
- Steam broccoli chunks for 5 minutes, or until tender-crip, remove from heat and place in an ice bath (water and ice) to preserve color. Drain and add to the large bowl.
- Dissolve 2 bullion cubes in a pot of boiling water. Heat halved artichoke hearts in a strainer in the chicken broth for no more than 3 minutes. Remove and add to large bowl. Add orzo to the still boiling broth and cook until al dente – 9 minutes**. Drain and add to large bowl.
- Add chopped parsley and shaken, citrus-olive oil dressing. Toss to combine with all ingredients.
- Serve hot (or cold) with Parmesan cheese and freshly ground black pepper.
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