Roasted Chicken, Veggies with Orzo and Feta
Ingredients
2 lbs of boneless chicken breasts, skins removed
3 lemons, juiced and zested
4 cloves of roasted garlic, smashed
¼ cup of olive oil
salt and pepper to taste
1 small eggplant, peeled and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 large red onion, diced
1 zucchini, halved and sliced
1 small fennel, tops removed, halved and sliced (save the tops)
4 cloves of roasted garlic, smashed
1/3 cup olive oil
1 teaspoon of salt
½ teaspoon fresh ground black pepper
½ lb. of Orzo
1 lb. of feta cheese, diced
1/3 cup of fresh squeezed lemon juice along with the zest from the lemons
1/3 cup olive oil
¼ cup of roasted pine nuts
4 scallions, diced
1 cup of Basil, cut into ribbons
2 tablespoon agave
1 tablespoon Dijon mustard
1 teaspoon sea salt
Directions
Preheat oven to 425 degrees
Line two baking sheets with parchment paper.
In the first group of ingredients, whisked together lemon juice, zest, garlic olive oil, salt and pepper, pour into zip lock bag, add chicken, close, toss and place in fridge for at least 2 hours.
In a large bowl place garlic, olive oil, salt and pepper and whisk. Now add veggies and toss to coat and place on baking sheet.
Remove chicken from marinade and place on baking sheet.
Place both baking sheets in the oven and roast for about 40 minutes, turning everything over at least once during the roast. Now it’s about 40 minutes, if the items start to char remove.
During the roasting cook orzo as per package, drain and place in a large serving bowl.
Time to make the dressing, in a shaking container place lemon juice, Dijon mustard, olive oil, agave and salt and pepper, shake and set aside.
Place roasted veggies and any liquids from baking sheet into the bowl with orzo, toss to combine.
Cut roasted chicken into strips or large chunks, add to orzo and toss.
Now add the pine nuts, feta, scallions, the fennel leaves, basil, to bowl, shake dressing once more and pour over contents in bowl, toss to coat, let stand for about 5 minutes, toss again and serve.
Enjoy Cooking