Orzo with Spinach and Red Pepper

4 chicken breasts
1 bottle lemon pepper marinade (Newman’s Own)

1/2 box orzo
1-2 red bell peppers
1-2 bags baby spinach
1 tsp lemon zest
1/2 cup lemon juice (2 lemons)
1/4 c olive oil
1 clove garlic
1 package feta cheese
pine nuts

1/4 c basil
2 tbsp parsley

Marinate chicken 1 hour.

Boil water for orzo. Start grill. Zest lemon. Juice lemon into a large bowl. Press garlic into bowl and add salt, pepper, and olive oil to lemon juice. Put chicken on grill and cook pasta. While pasta is cooking, cut red peppers. Toss spinach with dressing.

When orzo is done, drain and pour hot orzo onto spinach to wilt it. Toss in red peppers.

When chicken is done, dice into bitesize pieces and add to orzo. Add remaining ingredients and toss.

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One thought on “Orzo with Spinach and Red Pepper

  1. Made this again last night with 1 teaspoon dried oregano instead of fresh basil and a few shakes of Sylvia’s Lemon Pepper Seasoning. Perfect!

    I also read something in cooks illustrated recently about mellowing the fresh garlic in the acidic lemon juice so I made the dressing ahead of time and let it sit in the fridge until dinner. Behold, no sharp garlic aftertaste!

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