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I made this meal based on a dish my uncle has been making for a few years.
I roasted the veggies with salt, pepper, garlic and some balsamic vinegar.
A good balsamic really makes all the difference for me. Since we know I am not a fan of veggies, this balsamic adds the sweetness I need. Now only if I was able to cover the veggies in chocolate…
I am so glad I found whole wheat orzo.
My favorite roasted veggies were the tomato and red pepper.
And by favorite, I mean I nibbled off a piece and chewed it 4 times before spitting it out. But it was good.
We grilled the chicken using our favorite marinade.
I do not like sausage at all, but it makes a nice addition to the dish. Up until a year ago, I did put sausage in this dish. Then my husband ate it the day before he got the flu, and yacked up sausage for days. He no longer wants sausage in pasta. I have no idea why.
I added the veggies and chicken to the orzo, then mixed it up.
My favorite part? Drowning it in parmesan.
Make sure to mix it up afterwards. The cheese really rounds out the dish and gives it a great flavor.
This is a great meal to make on the weekends. I’ll make a large batch on Sunday and my hubby will take it for lunch over the next few days. The flavor just gets better by the day.
Whole Wheat Orzo with Grilled Chicken and Roasted Veggies
2 cups whole wheat orzo, cooked
3 grilled chicken breasts, chopped into pieces. I used this marinade.
1 green pepper
1 red pepper
1 vidalia onion
2 cloves garlic
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 cup parmesan cheese
salt and pepper to taste
Preheat oven to 425.
Chop veggies and garlic into slices and place on a baking sheet. Sprinkle with olive oil, balsamic vinegar, salt and pepper. Roast for about 25 minutes, tossing vegetables occasionally.
Cook orzo according to directions. Drain, and place in a casserole dish. Add chopped grilled chicken on top. Add veggies. Mix pasta until everything is combined.
Sprinkle parmesan on top. Toss a few times to incorporate. Serve hot.
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Look for an exciting giveaway this week, just in time for Thanksgiving!