Grilled Lemon-Herb Chicken with Roasted Vegetable Orzo
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Tender, juicy grilled chicken breasts marinated in a bright lemon-herb blend, served over a bed of protein-packed orzo tossed with oven-roasted vegetables for a satisfying, nutrient-dense GLP-1 friendly dinner.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo
- 2 cups broccoli florets
- 1 cup diced zucchini
- 1 cup diced bell pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a shallow dish, combine the lemon juice, 2 tablespoons of olive oil, oregano, basil, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
- 2
Preheat the oven to 400°F. Toss the broccoli, zucchini, and bell pepper with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
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